Black risotto with beans
5 servings
60 minutes
Black risotto with beans is a refined dish of European cuisine, combining the rich earthy notes of Venere rice and the creamy softness of borlotti beans. This unusual type of risotto gets its name from the black rice that gives the dish an elegant, mysterious hue. Its origin can be linked to culinary experiments aimed at highlighting the depth of flavors in simple ingredients. Cooked in vegetable broth, the risotto gains richness and harmony, while caramelized shallots with curry notes add a touch of spiciness. The method of partially blending the finished risotto with an immersion blender makes its texture velvety and tender. This dish is perfect for a special dinner, impressing guests with its exclusivity and richness of flavor nuances.
1
Prepare vegetable broth.
- Vegetable broth: 1.5 l
2
Place the rice in a saucepan, pour in part of the broth to cover the rice. Cook over medium heat, adding broth as it evaporates and stirring occasionally.
- Venere (black) rice: 280 g
- Vegetable broth: 1.5 l
3
Meanwhile, in a deep skillet, sauté dry beans with chopped shallots, salt, and curry in oil.
- Borlotti (cranberry) beans: 400 g
- Shallot: 2 pieces
- Salt: to taste
- Curry powder: to taste
- Extra virgin olive oil: to taste
4
After 10 minutes, add the contents of the pan to the rice, continue cooking by adding broth in portions.
- Vegetable broth: 1.5 l
5
After 45 minutes of cooking the rice, take one ladle of risotto from the pot and blend it in a separate bowl with an immersion blender. Add it back to the risotto.
- Venere (black) rice: 280 g
