Risotto alla Pavese
Creamy risotto alla pavese is made with fresh cranberry beans from the Lombardy region of Italy. With traditional flavors from the region, this risotto is bursting with flavor.
Large saucepan with vegetable broth should be filled and brought to a boil.
Regain the boil after adding the fresh cranberry beans.
Reduce heat, cover, and simmer for 20 to 25 minutes, or until beans are tender but not mushy.
With a slotted spoon, remove the beans, but keep the vegetable broth over the medium-low heat source.
In a sizable saucepan, melt butter and olive oil over medium-high heat.
Add the following: sage, bay leaf, rosemary, onion, and garlic.
About 7 minutes of sautéing should result in soft, translucent onion.
Add the rice and stir for 2 to 3 minutes to toast the grain.
Upon toasting rice, add drained beans and stir until thoroughly combined.