- 4
Ingredients
- 1/2 cup dried borlotti beans
- 4 tablespoons butter
- 1 medium onion, chopped
- 1 medium-sized carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1/8 pound fresh Italian sausage
- 1 1/4 cup Arborio rice
- 1 small head napa cabbage, washed and roughly chopped
- 4 canned whole, peeled plum tomatoes, crushed
- 6 cups chicken stock, or enough to cover
- Salt and freshly ground black pepper
- Parmigiano-Reggiano, for grating
Preparation
Step 1
Soak the borlotti beans overnight. In the morning, drain the beans and place them in a medium-sized soup pan.
In a 12 to 14-inch saucepan, heat the oil over a medium-high flame until hot but not smoking. Add the onion, carrot and celery, and sweat over medium heat until soft and translucent, about 5 minutes.
Meanwhile, slice the sausage into half moons. Add the beans, sausage and the rice to the saucepan. Using a wooden spoon, gently mix the rice in with the sausage and onion, so that the grains are coated, and the sausage is lightly browned.
Add the chicken stock, the cabbage and tomatoes, and stir to combine.bring to a boil and reduce to a simmer. Let simmer gently until the rice is cooked and the vegetables tender, about 45 minutes to 1 1/2 hours for a thicker texture. Season, to taste, with salt and pepper. Serve with Parmigiano-Reggiano, for grating.
Pair with Barberra wine