List of Ingredients
- Carnaroli rice
- 9 OZ. of Baby squid, cleaned
- 7 OZ. of Dried Sorana beans (or cannellini beans)
- 2 OZ. of pancetta, stretched
- Tomato paste
- Vegetable broth
- Bay leaves
- Parsley
- Extravirgin olive oil
- Salt
- Pepper
Method
Soak the beans for at least 6 hours, then drain and boil with one bay leaf for approximately 2 hours.
Blanch the baby squid in unsalted water for less than 1 minute. Remove and stir in a drizzle of oil, a pinch of salt, a generous grind of pepper, and a finely chopped sprig of parsley.
Dice the pancetta and brown in a dry saucepan for 2-3 minutes, then add the beans and cover with their cooking liquid. Add 1 tbsp tomato paste, season with salt and pepper,
and cook for 15 minutes until the liquid is reduced. Once cooked, blend a third of the beans in a blender and return to the pan. Keep warm.
Toast the rice for less than 1 minute in a dry saucepan, then begin gradually adding vegetable broth and cook for 18 minutes. Once cooked, stir in a little fresh oil. Divide the risotto between the plates and top with the bean stew and the baby squid. Serve immediately, garnished with finely chopped parsley to taste.