Northern Italians put an unexpected spin on risotto for a satisfying one-pot meal.
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I love the chemistry
Looks good I have never eaten risotto
Walmart sells dried borlotti (cranberry) beans.
Rice and beans….BOMB OF GAS IN YOUR BELLY 🫣🫣🫣🫣🫣🫣🫣
Awesome, thank you so much, Bridget!
Beans beans magical fruit, the more you eat the more you toot 😁
Why drain beans only to add water?
Okay. Indeed me some rice and beans!!
You guys are awesome
You inspired me to make this dish for supper tonight. It was fantastic. My husband loved it and I am looking forward to the leftovers tomorrow! ❤❤❤
Julie the unused chicken batter can I use it again
Yum…cabbage, beans and salami. Gonna need some Beano or leave the windows open.
Red Wine Risotto with Beans
INGREDIENTS
2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped fine
1 onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
Salt and pepper
6 garlic cloves, minced
1 ½ cups Arborio rice
6 ounces salami, cut into 1/4-inch dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups chicken broth
1 small head green cabbage, halved, cored, and cut into ½-inch pieces (4 cups)
1 (15-ounce) can pinto beans, rinsed
1 cup hot water, plus extra as needed
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons unsalted butter
2 teaspoons red wine vinegar
2 tablespoons chopped fresh parsley
INSTRUCTIONS
1. Heat oil in Dutch oven over medium heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion, carrot, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds. Add rice and salami and cook, stirring frequently, until rice grains are translucent around edges, about 3 minutes.
2. Stir in tomato paste and cook until fragrant, about 1 minute. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir in broth, reduce heat to medium-low, cover, and simmer for 10 minutes, stirring halfway through simmering.
3. Stir in cabbage and continue to cook, covered, until almost all liquid has been absorbed and rice is just al dente, 6 to 9 minutes longer.
4. Add beans and hot water and stir gently and constantly until risotto is creamy, about 3 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in Parmesan and butter. If desired, add up to 1 cup extra hot water to create fluid, pourable consistency. Stir in vinegar and season with salt and pepper to taste. Sprinkle with parsley and serve immediately, passing extra Parmesan separately.
Wow. Sold!
Yummy
Those Beans would have to have been prepared/canned before hand. Timing would not have worked otherwise.
Curious about if there is any difference between "minestrone base" vegetables and mirepoix. Is it just the national origin of the dish they're going into, the fat in the pan?
♥You Ladies! Great impersonation of Mo from the three studies. A well balance of carbs and protein/fiber in a delicious mean. Nothing like a home cooked meal from scratch.
I love everything about ATK and CC. I have become very anti-carb after realizing my whole life has been plagued with cravings, usually resulting in food bingeing until my biggest clothes are two sizes too small, then discovering at 60 that eliminating all carbs except some cruciferous vegetables and salad greens resulted in being able to eat all the butter, beef (and all meats), eggs, etc., I want and be thin.
My family has been making this dish of Risotto for Decades ❤.
Best part at 09:08 love these two and the Paniscia looks fantastic!
Aaaaaaaaaah. Yumm
Looks scrumptious
Looks sooooo good! Cannot wait to try!❤
These two are kind of annoying with their commentary. One will go, "Alright, it's time to add some warm water." Then the other says "MMMM" way too over enthusiastic and it just sounds so fake and weird.
Looks like they made-up. Glad they're getting along again.
Quite excellent for those in the higher social classes. Most of us prefer our risotto simple, made with leftovers.
Never had risotto with beans. Gotta try it!:)
Gotta Make This!!!
(326) The only bugbear with this is getting a "real deal" chub of Genoa salami. Most risottos aren't as multi-layered as this one.
I just love the rapport between Bridget and Julia!
Yes, YES!
It's not paniscia if it's not from the Piedmont region, otherwise it's just sparkling risotto.
💐💐👍👍👍
Piedmont comfort food – and THICK, not soupy …
"a cup of hawaiian punch" took me out
💰💰💰💰💰💰💰