risotto and fagioli (beans and rice?)
Getting closer to the big move. Supplies on hand diminishing. Need to lighten our load
by using up some of those that remain. Plus we don't want to go back out into the night to
some supermarket foraging for food ideas when it's already suppertime. A quick assessment
of possible ingredients is made. We still have a good stock of arborio rice and dr bob
remembers a bean risotto photo from one of the package recipes that resides in the big
recipe clipping box [not consulted out of laziness]. And there are some cans of kidney
beans both red and white that never seem to get used. We decide to go with the white
onesalso called cannellini. From the fridge some plum tomatoes with disturbing black
marks, a dying green pepper, some canned artichoke hearts from the cabinet. The picture
begins to take shape. The following ingredient list develops as we follow our noses.
- 1 1/2 c arborio rice
- 1 medium onion, chopped
- 2 T olive oil, about
- 1/2 c white wine
- 1/2 green pepper, chopped
- 3 average plum tomatoes, black spots removed if present
- 1/3 left over regular tomato (you can use another plum one)
- 4 artichoke hearts, chopped
- 1 20oz can cannellini
- 1 veggie broth cube, or equivalent
- 1/2 t salt, or so
- 2 T fresh parsley, chopped
- 1/2 c freshly grated parmesan and romano cheese
- freshly ground pepper to taste
- Start teapot of water boiling. About 4 c water.
- Sauté onions first, then add pepper, then tomatoes and artichoke hearts.
- Stir in rice. Add wine. Stir about.
- After it evaporates, dump in the cannellini with the first hit of boiling water and the
broth cube. Salt to taste. Do the usual water treatment.
- When al dente (about 20 min of rice/water phase), remove from heat. Add parsley, cheese,
freshly ground pepper.
- Serve with good bread.
- So how does it turn out? A success, for our taste anyway. Very reminiscent of pasta e
fagioli. But more rewarding since we faked it with random kitchen remnants and our