Pavese-Inspired Risotto

Ingredients 0/12

Step 1

Bring the vegetable broth to a boil in a large saucepan. Toss in the fresh cranberry beans and let them cook until they’re tender but still hold their shape, about 20 to 25 minutes. Scoop out the beans with a slotted spoon and keep the broth simmering on low.

Step 2

In another large pan, warm the olive oil and butter over medium-high heat. Add the chopped onion, garlic, a rosemary sprig, bay leaf, and sage. Cook everything gently, stirring occasionally, until the onion softens and turns translucent, which should take around 7 minutes. Stir in the rice and toast it for a couple of minutes until it looks a bit translucent around the edges. Then, mix in the drained beans so they get nicely coated.

Step 3

Pour in the white wine and stir until it’s all absorbed. Now, start adding the warm broth, half a cup at a time, stirring frequently and waiting for the liquid to soak in before adding more. Keep this up until the rice is creamy and just cooked through, about 18 minutes total. Stir in the tomato sauce and cook for a minute or two until everything comes together in a thick, creamy risotto.

Step 4

Take the pan off the heat and let it rest for a couple of minutes. Before serving, fish out the rosemary, bay leaf, and sage. Enjoy!