Risotto with radicchio and fagioli (beans) Calonega
(Photo@TheFoodTraveller.com - Nikon D200)
Well, to be honest we have done this dish long time ago, but I seemed to never end up posting it. The ideas came from one of the many magazines and I now do not recall any longer which ones. You might wander why these beans? Well, they were given to me by my parents to try. They got them during their skiing trip last Christmas (yes long time ago) and found them very tasty. They actually have a nice rich and aromatic taste, which goes extremely well in this dish but could also go in a simple salad.
Serves: 8 as main course
FlexiPoints: 4
Suggested wine: A refreshing Coda di Volpe or mineral Trocken (dry) German Riesling
Special equipment: none
Ingredients:
140g dried Calonega Lamon beans
1 red onion
2 red radicchio’s (400g)
320g Carnaroli rice
10g butter
1/2 glass white wine
2 L vegetable stock
30g Parmesan cheese
2 dried leaves of Laurier
6 leaves of fresh sage
Salt and pepper to taste
Ingredient note: The Calonega Lamon beans are a particular version typical of the Dolomites of the Borlotti beans which looks dark red when cooked. Use normal Borlotti, if you really cannot find them.
How-to:
1. Leave the dried beans in water overnight. Let them simmer in a closed pot in them in fresh water with the Laurier leaves for 40’ or until fully cooked. Drain the beans and discard the laurier.
2. Slice the radicchio in stripes. Finely chop the onion and sauté it with the butter until soft. Add the radicchio and keep cooking for 1’ more. Add the beans, the sage leaves and the rice. Cook on high heat for 1’ or until the rice has taken color.
3. Add the wine and keep cooking until fully absorbed. Add some stock and reduce the heat to simmer. Let the rice cook until fully cook (about 15’) adding the stock in small batches when the previous one has been absorbed. You might need less stock than indicated.
4. Remove from the heat. Season with salt and pepper. Stir and let cool down for few minutes. Serve slightly warm.
Serves: 8 as main course
FlexiPoints: 4
Suggested wine: A refreshing Coda di Volpe or mineral Trocken (dry) German Riesling
Special equipment: none
Ingredients:
140g dried Calonega Lamon beans
1 red onion
2 red radicchio’s (400g)
320g Carnaroli rice
10g butter
1/2 glass white wine
2 L vegetable stock
30g Parmesan cheese
2 dried leaves of Laurier
6 leaves of fresh sage
Salt and pepper to taste
Ingredient note: The Calonega Lamon beans are a particular version typical of the Dolomites of the Borlotti beans which looks dark red when cooked. Use normal Borlotti, if you really cannot find them.
How-to:
1. Leave the dried beans in water overnight. Let them simmer in a closed pot in them in fresh water with the Laurier leaves for 40’ or until fully cooked. Drain the beans and discard the laurier.
2. Slice the radicchio in stripes. Finely chop the onion and sauté it with the butter until soft. Add the radicchio and keep cooking for 1’ more. Add the beans, the sage leaves and the rice. Cook on high heat for 1’ or until the rice has taken color.
3. Add the wine and keep cooking until fully absorbed. Add some stock and reduce the heat to simmer. Let the rice cook until fully cook (about 15’) adding the stock in small batches when the previous one has been absorbed. You might need less stock than indicated.
4. Remove from the heat. Season with salt and pepper. Stir and let cool down for few minutes. Serve slightly warm.
Labels: main course, risotto
posted by The Food Traveller at 7:00 AM
4 Comments:
radicchio e fagioli insieme in questo risotto mi sembra un abbinamento strano. Il sapore che ne risulta com'è?
E' molto buono. Anche io ero scettico, ma l'amarognolo del radicchio si sposa bene con i Calonega. Un gusto un po' simile alla zuppa di fagioli e scarola (cosa tipica napoletana).
mi piace questo accostamento! un po' autunnale forse... ma davvero intrigante. bravo!
humm delisioso ;)
T.C
http://www.toutcuisiner.blogspot.com/
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