Saturday, November 14, 2009

Risotto with Borlotti Beans & Rosemary

There is only one thing to say about this - creamy.

Sex-on-a-plate!!! (and in the sack too if you make this right!)


2 cups (fresh) borlotti beans (see instructions below for dried)
2 cups carnaroli rice
1 large red onion
6-8 cloves garlic (read instructions below)
2 sprigs rosemary (finely chopped)
1/2 cup white wine
4 cups broth (homemade)
1/4 cup chopped parsley
2 tbsp butter

sea salt
lots of black pepper
1/2 cup grated parmigiano-reggiano


In a pot, combine the fresh borlotti beans, 4 cloves of garlic, some sea salt. Cover with water, and bring to a boil. Simmer at high for 4-5 minutes, then reduce the temperature and let it simmer at a low heat for 25 mins until borlotti are cooked but not soggy. You may need to add more water. (For dried borlotti, this will be closer to 45 minutes.)

Do NOT use the pressure cooker. Yes, the CC is a fan of that instrument but you need the liquor (bean broth) made the ol'-fashioned way.

Separate the beans and the liquor. Combine about 1/4 cup of the beans, the liquor and blend. Should yield about 1 1/2 cups of the bean puree.

Dice the onions and garlic fine in the meanwhile.

Heat the broth in a pot and bring to a low simmer.

In another pot, heat some butter and fry the onions and garlic at a languid heat for 6-8 minutes. Add the rice and coat it all over with the fat. The rice will glisten. Cook for about 3 minutes. Add the white wine, the rosemary and the black pepper.

Add the hot broth and the bean puree in alternation so that it doesn't cool substantially. Keep stirring. This disturbs the surface starch of the rice and gets it into the broth. That makes the risotto creamy.

Towards the end, add the rest of the beans. Add the parm just after taking it off the heat.

Serve with parsley and black pepper on top.

PS :- After the carb-OD, you may be too pooped to make whoopie. Can't have everything!

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