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Risotto with Cannellini Beans

Italian country dish made special with our heirloom varieties.

11 oz dehydrated Cannellini beans
2 onions
1 carrot
1 stalk of celery
1 clove of garlic
1 rosemary twig
4 tbsps extra virgin olive oil
12 oz Arborio rice
1/2 cup red wine
11 oz tomato sauce
1-2 tsp vegetable bouillon
salt, pepper
grated parmesan

Soak the dehydrated cannellini beans in cold water in a clay pot. Dice the onion, carrot and celery and add to the beans. Put the clay pot directly over fire and bring to a boil after adding 1-2 tsps vegetable bouillon. Cook for 20 minutes from when the water begins to boil. Chop the garlic, the rest of the onion, and the rosemary and saute using the olive oil in a separate clay pot. Add the Arborio rice and saute for 1-2 minutes. Add the red wine, then add the beans to the saute leaving the bean broth boiling in the first pot, and add the tomato sauce. Continue cooking while stirring and ladleing the boiling broth from the beans as the rice cooks. When done drizzle some raw extra virgin olive oil and the parmesan. Allow to sit for 1-2 minutes before serving. Serves four.