Risotto with Cannellini Beans and Fire Roasted Tomatoes
4 tbsp. butter
1 leek –finely diced
2 qt. chicken stock –hot
1 c dry wine
15 oz. can fire roasted tomatoes
15 oz. can cannellini beans –rinsed & drained
1/3 c pecorino cheese –grated + more to taste
1 1/3 c. risotto rice like Arborio or Carnaroli
Sea salt and freshly cracked black pepper to taste
2 tbsp. Italian parsley -chopped
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the leeks with a pinch of salt and sauté until they start to soften about 5 minutes. Add the rice and allow to toast for a few minutes until opaque. Add the wine and simmer until absorbed almost completely.
2) Stir in the fire roasted tomatoes with all the juice and the cannellini beans. Start adding the stock a ladle at the time, just enough to cover the rice. When almost all of it is absorbed add more stock and stir often.
3) Once the rice is tender remove from flame and stir in the parsley, remaining butter and cheese. Adjust seasonings with salt and pepper and serve garnished with some fresh parsley leaves.