Risott coi Borlott (risotto with beans)
Tipycal Milanese recipe

Author: Dott. Amedeo Giustini - Milano

Ingredients: quantity for 4 people

Beans (gross weight 450gr)	Two table-spoons of olive oil
300gr of Vialone rice	½ small onion
200gr of fresh tomatoes	½ glass of red wine
50gr of fat and bacon	Meat broth: 1 liter
20gr of butter	30gr of grated Parmesan cheese
Salt

Boil the beans putting them in cool salted water, without overcooking them, and then strain them. 
Heat the broth.

Peel the tomatoes after having dipped them for a couple of minutes into boiling water, remove the seeds and chop them.

Cut the onion into thin slices and put it into a small saucepan with the pound fat (or the chopped bacon), the oil and half of the butter; let it brown slowly.

Add the tomatoes and let them cook for approximately ten minutes, then add the beans; when they have become tasty, pour the rice into the container and let it roast while gently stirring the mixture, then pour the red wine. As soon as the wine has evaporated, add some ladles of broth; continue stirring and adding broth as the previous quantity is absorbed, and cook the rice until it is al dente, that is slightly underdone.

Taste and add salt if necessary; remove the saucepan from the fire, add the remaining butter and two table-spoons of Parmesan cheese, mix well, and then cover the saucepan with a cloth, and let the risotto settle for approximately five minutes.

Then pour it into the dishes and serve it sprinkling it with more Parmesan cheese.