Cannellini rice

02211 BORLOTTI RICE INGREDIENTS for 4 PEOPLE 300 g rice 300 g borlotti Beans dried, 30 g butter, 50 g ham, 200 g of tomato pulp, 70 g grated Grana Padano cheese, 1/2 onion, 1/2 glass of red wine, beef broth, 2 Tablespoons extra virgin olive oil, parsley.

Let Soak beans in cold water for about 12 hours.

Boil them in salted cold water, taking care not to cook too.

In a pan gently fry the onion and chopped Bacon in oil.

Add the rice and let it toast, stirring for a few seconds.

Add the tomatoes cut into pieces, stir, add salt and simmer for 10 minutes then pour the boiled beans.

Stir and let stand for a few minutes then wet with wine and when evaporated begin to add a bit of broth.

Bring to boiling broth by cooking from time to time.

Withdrawn the risotto with vinegar and Grana Padano.

Let it sit for a few minutes before serving.

Perfumed with coarsely chopped parsley.