Chicago’s Tuscan Hen Market Italian restaurant in north-central shares a risotto recipe as part of the Taste of Italy series
It’s called the Taste of Italy series and runs until September 4th. Every week there is a menu highlighting different regions across Italy.
An upcoming star dish is risotta from the Piedmont region. The owner of the Tuscan Chicken Market shared the recipe with us, if you want to try making it yourself. Or, it’s on the Taste of Italy series menu until mid-June.
Sausage and Bean Risotto
For 4-6 people
- cup of dried, soaked and boiled cranberries or cannellini beans; you can under 15 ounces of canned beans if you like
- 1 tablespoon of extra virgin olive oil
- cup onion, finely chopped
- cup of pork sausage, crumbled and caseless
- 1 cup Arborio rice or other imported Italian rice for the risotto
- 1 cup of freshly grated Parmigiano-Reggiano cheese
- 1 tbsp flat-leaf parsley, chopped
- salt and freshly ground black pepper
1. Soak the dried beans overnight or for at least 6 hours. Drain them and then boil them in cool water. Let the beans soak in their liquid until ready to use. (For a faster method, use 15 oz of canned beans)
2. Pour the broth into a saucepan. Turn the heat to medium-low and simmer gently.
3. Place the oil and chopped onion in a heavy-bottomed saucepan. Turn the heat to medium and cook the onion, stirring frequently, until it just becomes translucent but not colored. Add the crumbled sausage and cook, turning it over with a spoon, until golden brown.
4. Add the rice and sauté for one minute until the grains are coated with the sausage juice.
5. Reserving 1 cup of water from the jar of beans, collect the cooked beans using a colander or other slotted spoon and place them in the pan. Add 1 or 2 tablespoons of water from the jar of beans and mash about half of the beans by pressing them against the bottom of the pan with the wooden spoon. Cook for about a minute, occasionally turning the contents of the saucepan with the spoon.
6. Lower the heat to medium-high and add 1 cup of the simmering broth to the rice, stirring until absorbed. Add more liquid one cup at a time, stirring until absorbed. Finish cooking the rice, still stirring and adding more broth as needed, until tender but firm to eat, about 25 minutes.
7. Remove the pan from the heat and stir in the butter and grated Parmesan, turning the risotto four or five times. Add the chopped parsley, salt and ground pepper to taste; stir once or twice more; transfer to a hot dish; and serve immediately.
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