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Ingredients
- 1 1/2 cups chicken broth
- 1/2 medium onion, thinly sliced
- 1 clove garlic, minced
- 1 tablespoon extra virgin olive oil
- 2 ounces salami or proscuitto salami, sliced into thin strips
- pinch of hot pepper flakes
- 1/2 cup arborio rice
- 3 tablespoons dry white wine
- 3/4 cup cannellini beans, rinsed and drained
- 1 sprig rosemary or thyme
- sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh parsley
- 30 grams finely grated parmigiano reggiano
Details
Servings 3
Preparation
Step 1
* Saute the onion in the oil over medium-low heat until softened, adding the garlic for the last couple of minutes.
* Add the salami and the rice and cook, stirring, for about 5 minutes, until the bits of salami are softened and the rice is well coated with the oil.
* Increase the heat slightly, add the wine and the rosemary or thyme sprig and cook until the wine is absorbed.
* Start adding the broth, a ladle full at a time, stirring after each addition, until the liquid is absorbed.
* If making in the rice cooker, scrape everything in, add the chicken broth and set for porridge cycle. Takes about 1 hour to cook before you add the beans then it can sit until you are ready for it.
* When the rice is almost done, stir in the beans.
* When the rice is al dente, remove from the heat, remove and discard the rosemary or thyme spring and taste and add salt and pepper to taste. Stir in the cheese, cover the pan and set aside off the heat for five minutes, then serve, with additional grated cheese on top if desired.
Nutrition Facts - 3 Servings
Calories 347.6
Total Fat 14.6 g
Saturated Fat 5.0 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 6.5 g
Cholesterol 27.6 mg
Sodium 722.2 mg
Potassium 422.8 mg
Total Carbohydrate 37.1 g
Dietary Fiber 4.5 g
Sugars 0.1 g
Protein 15.5 g
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