Sausage and Bean Risotto
Cook Time 45 minutes
Servings 4
Ingredients
1 tbsp extra virgin olive oil
2 French shallots or onion, chopped
1 clove garlic, finely chopped
2 Italian pork and fennel sausages, skins removed and meat crumbled
80g guanciale, chopped
300g Arborio rice
1 tbsp tomato paste
100ml white wine
1.2L chicken stock
400g can of borlotti beans, drained
25g butter
20g Parmesan, finely grated
Salt and pepper
Method
Place stock in a small pot and bring to a simmer.
In a large sauté pan, sweat the shallot or onion, garlic, sausage meat and guanciale in the oil and cook until soft and golden and the fat has rendered out of the meat. Now add the rice and tomato paste. Coat the rice with the onion mixture. Add the wine and allow the rice to absorb the liquid.
Ladle by ladleful add the stock, allowing the rice to absorb the liquid each time. Do not over-stir but rather agitate the pan. This should take 20 minutes.
Once the rice is al dente and cooked, incorporate the beans, and butter then remove from the heat. Fold the Parmesan through risotto and the last ladleful of stock.
Divide the risotto between four plates.