Tuesday, December 25, 2012,11:29 PM by

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Serves :

Preparation Time :
1 hour

Cooking Time :
1 hour 10 minutes

Preparation Method :

  • Melt half the butter in a large pan. Add onion, half the pancetta and the sage leaves, then fry gently until the onion is soft but not browned.
  • The pancetta needs to melt without browning or going crisp, do not to let the onion brown too much.
  • Add rice and toast the grains, stir it for about 5 minutes or until they are crackling hot.
  • Add the glass of red wine and stir for 1 minute or until the alcohol has evaporated. Add 3 ladlefuls of hot stock and stir until the rice has absorbed most of the liquid.
  • As soon as the rice begins to dry out, lower the heat and add the beans.
  • Then continue cooking the rice as before, add 2 ladles of stock at a time and stir until it has been absorbed by the rice.
  • In a separate pan, dry fry the remaining pancetta cubes until brown and crunchy.
  • When the rice is cooked through but still firm to the bite, take the risotto off the heat.
  • Stir in the remaining butter, the fried pancetta cubes and half the cheese. Cover and leave to rest for about 5 minutes.
  • 10Stir again and transfer to a warmed serving dish. Serve sprinkled with the remaining cheese and garnished with sprigs of fresh sage.


  • 100 grams unsalted butter
  • 1 large onion, finely chopped
  • 200 grams smoked pancetta, cubed
  • 6 large fresh sage leaves, finely chopped
  • 400 grams  Arborio rice
  • 1 large glass dry red wine
  • 2 litres chicken stock, kept simmering
  • 400 grams cooked borlotti or haricot (navy) beans, drained
  • 60 grams freshly grated Parmigiano Reggiano or Grana Padano
  • Freshly milled black pepper and Salt

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