Welcome to my 100th post!
Borlotti beans, also known as cranberry beans, are equally delicious fresh, dried or canned. They are nutty and creamy and will add protein and many other nutrients to any meal. Martelli makes a good quality canned product that you can get in specialty food stores, and in Ottawa, at La Bottega Nicastro in the market area.
4 tablespoons olive oil, divided
1 shallot, finely chopped
1 clove garlic
1 cup Arborio rice or other short grain rice
1/2 dry white wine
3 to 4 cups chicken broth
2 to 3 handfuls spinach
1/2 can borlotti beans
2 Italian sausage links, casing removed
1 tablespoon butter
1/3 cup Parmigiano-Reggiano cheese
salt and pepper to taste
1. Heat the garlic clove in 1 tablespoon of olive oil over medium heat until brown, then discard.
2. In the same oil, cook the sausage until done, crumbling it as you go along. Transfer to paper towels to drain and set aside.
3. Heat the broth in a small saucepan near the place you are going to make the risotto and keep it warm over low heat.
4. In a heavy bottom pot, heat the remaining olive oil and cook the shallot until soft.
5. Add the rice and stir for one minute, coating it well with the oil.
6. Add the wine and stir until completely evaporated.
7. Add the broth, about 1/2 cup at a time, stirring constantly and adding more broth when the rice is dry. After 18 minutes, start tasting the rice to see if it is done. It should be al dente. When it is done to your liking, add the sausage, the beans and the spinach. Stir until the spinach has wilted.
8. In the final step, turn the heat off, add the butter and parmesan, season with salt and pepper if needed, cover and let stand for 2 or 3 minutes before serving in warm bowls.
There were 6 participants in the cookbook giveaway. I attributed a number to each one and threw a dice. It landed on number 2, number given to Ultra Violet from Pie in the woods. Congratulations and thank you for following Mon Food Blog!