Serves 4 to 6
- 1 qt chicken or vegetable broth
- 2 oz lard or pancetta, cut into small dice
- 1 medium yellow onion, minced
- 3 oz salamino or salami, diced
- 10 oz (1 1/2 cups) Carnaroli or Vialone Nano rice
- 1/2 cup dry white wine
- 1 1/2 cups cooked fresh or dried borlotti beans
- 1/4 cup canned crushed San Marzano tomatoes
- 2 oz (1/4 cup) unsalted butter
- 1/2 cup chopped flat-leaf parsley
- 3/4 cup grated Parmigiano-Reggiano (optional)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- Heat the broth over low heat; keep warm.
- Heat the lard, onion, and salamino in a large pot over low heat to make a sofrito. Cook, stirring frequently, until the onion is tender and translucent, about 4 minutes. Add the rice and cook, stirring frequently, until the rice is well coated with the oil, about 2 minutes.
- Add the wine and cook until almost dry. Add the beans and the tomatoes and enough of the broth to come 1/2 inch above the rice. Cook, stirring frequently to be sure the rice doesn’t stick to the bottom. As the rice absorbs the liquid, keep adding more broth, 1/2 cup at a time.
- Once the rice has absorbed almost all the broth and the grains are just tender (al dente), about 15 minutes total cooking time, remove the pot from the heat. Add the butter, parsley, and cheese, if using, and stir vigorously until the rice looks very creamy. Season the risotto with salt and pepper as needed and serve immediately.