RED WINE, SAUSAGE & CREAMED BORLOTTI BEAN RISOTTO
(Recipe for 4 people)
250 g Carnaroli rice
80 g butter
80 g Grana padano cheese
creamed borlotti beans
sausage crushed & roasted in a pan, then dried in an oven for 4 hours at 70 degrees celsius until crunchy
1 l vegetable broth, made with celery, leek, carrots & onion
1 glass of red wine
Heat the rice in a saucepan with a knob of butter and deglaze with red wine. When hot, cover with the broth and begin cooking for about 16 minutes, adding the creamed borlotti beans halfway through.
Stir in the Grana Padana and butter, and serve in a dish with a sprinkling of the crispy sausage.