Risotto con Fagioli or Ham & White Bean Risotto

Total time: 25 minutes

Ingredients:

  • 2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto - Carnaroli or Vialone Nano)
  • 1/2 cup (4oz, 120ml) dry, white wine
  • 2 1/4 cups (18oz, 540ml) chicken stock
  • 1 onion, chopped, divided
  • 1 tbs butter
  • 3/4 cup (2oz, 60gr) Parmesan cheese - freshly grated
  • Condimenti:
  • 8oz (240 gr) ham, cubed
  • 1 cup (8oz, 240gr) tomatoes, peeled, chopped
  • 15oz (450gr) white beans, (cannellini), rinsed, drained
  • 1 rib celery, chopped
  • 1 carrot, peeled, chopped
  • 1 tbs olive oil

Instructions:

  • Heat chicken stock and keep hot over low heat.
  • In medium sauce pan heat butter.
  • Add 1/2 of the onion and sauté until transparent
  • Add rice and sauté, stirring, for 1 - 2 minutes until rice has white center.
  • Add white wine and stir.
  • Start condimenti.
  • When wine is almost absorbed add a 1/3 cup of stock, stir.  (No need to stir constantly but do stir from time to time.)
  • When stock is almost absorbed add another 1/3 cup and continue adding 1/3 cup at a time and stirring.
  • Before you add the last 1/3 cup taste a few kernels of rice. They should be just 'al dente' - slightly resistant to the tooth but fully cooked.  If more stock is needed add it 1 tbs at a time and waiting until almost completely absorbed.  At this point risotto will be thick but not stiff - there will still be visible liquid and it will not hold it's shape on a plate.
  • Add the Parmesan and the condimenti, stir well, spoon into a bowl or risotto platter and serve immediately.
  • Condimenti:
  • While risotto is cooking, heat oil in small skillet.
  • Add the rest of the onion, carrot, celery, and sauté until tender.
  • Add ham, tomatoes to vegetables. Reduce heat and allow to simmer until tomatoes are well-cooked.
  • Add white beans and heat through. Keep warm until needed for risotto.