Risotto with Sausages and Borlotti Beans, a winner always for it is uniqueness.






  • 450g of borlotti beans
  • 2 tablespoon of extra virgin olive oil
  • 1 onion, chopped
  • 200g of pork sausage, crumbled
  • 5litre beef stock
  • 350g of carnaroli
  • 25g of butter
  • 150g of parmesan
  • 1 tbsp of chopped parsley
  • Salt and black pepper





·       In a frying pan heat the olive oil and add the onions.

  • Once the onions are translucent add the crumbled sausages.
  • Add the beans and let it cook gently for about 2 minutes.
  • To prepare the risotto place your stock in a pan and bring to a steady heat.
  • Place the heavy-bottomed saucepan in which you will be making the risotto on the burner and turn the heat to medium.
  • Add the sausages and bean to the pan and when its sizzling hot add the rice and coat it well.
  • Start adding the stock one ladleful at a time.
  • After 18 minutes or so the rice should be cooked.
  • Remove the pan from the heat and add the butter and the parmesan.
  • Keep stirring and add the parsley and black pepper.
  • Serve it.