White Bean Risotto With Pancetta
4 tbsp. butter
1 yellow onion –diced
2 qt. chicken stock –hot
¼ c Italian parsley –chopped
½ tsp. red pepper flakes
1/3 c diced pancetta
15 oz. can cannellini beans -drained
1/3 c Parmigiano reggiano –grated + more to taste
1 1/3 c. risotto rice like Arborio or Carnaroli
Sea salt and freshly cracked black pepper to taste
1) Heat up 3 tbsps. Of the butter in a large heavy bottom sauté pan. Add the pancetta and cook until golden brown then add the onions and red pepper flakes and sauté until they start to soften about 5 minutes stirring often. Add the rice and allow to toast for a few minutes until opaque then add the wine and simmer until absorbed almost completely.
2) Puree half of the cannellini beans with a little bit of stock and stir it into the rice.
3) 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.
4) About 5 minutes before the rice is done stir in the whole cannellini beans to warm through. Once the rice is tender remove from flame and stir in the parsley, the remaining butter and the cheese. Adjust seasonings with salt and pepper and serve.