RISOTTO WITH BEANS AND PANCETTA

Preparation Method :

• Melt half the butter in a large pan. Add onion, half the pancetta and the sage leaves, then fry gently until the onion is soft but not browned.
• The pancetta needs to melt without browning or going crisp, do not to let the onion brown too much.
• Add rice and toast the grains, stir it for about 5 minutes or until they are crackling hot.
• Add the glass of red wine and stir for 1 minute or until the alcohol has evaporated. Add 3 ladlefuls of hot stock and stir until the rice has absorbed most of the liquid.
• As soon as the rice begins to dry out, lower the heat and add the beans.
• Then continue cooking the rice as before, add 2 ladles of stock at a time and stir until it has been absorbed by the rice.
• In a separate pan, dry fry the remaining pancetta cubes until brown and crunchy.
• When the rice is cooked through but still firm to the bite, take the risotto off the heat.
• Stir in the remaining butter, the fried pancetta cubes and half the cheese. Cover and leave to rest for about 5 minutes.
• 10Stir again and transfer to a warmed serving dish. Serve sprinkled with the remaining cheese and garnished with sprigs of fresh sage.