Risotto Valtellinese

Ingredients

• 280g dried borlotti beans
• 400g Savoy cabbage
• 500g arborio rice
• 1 cup Parmigiano Reggiano
• 5 sage leaves
• 2 Tbsp butter
• ½ tsp black pepper

1. Soak the borlotti in the morning, then cook them for about an hour.
2. Dice up the cabbage into small pieces, then pour 1.5 litres of boiling water over it in a large pot.
3. Add your salt (about 3 scoops) and pepper to the cabbage mix.
4. Add the arborio rice to the cabbage and stir well, boil it gently for about 20 minutes while the liquid is absorbed.
5. Stir in the cooked beans and remove from the heat.
6. Finally, stir in the chopped sage, butter, and Parmigiano Reggiano.
7. After a couple minutes of rest, serve.

Serves 5.

Inspired by the recipe in "Risotto! Risotto!" by Valentina Harris.