400 g (14 oz) dried borlotti beans, soaked and cooked (see here)
1 litre (1.3/4 pints) Chicken Broth (see here)
Maldon salt and freshly ground black pepper
80 g (3.1/4 oz) unsalted butter
2–3 tablespoons olive oil
1 head celery, white tender parts only, roughly chopped
1 small red onion, peeled and finely chopped
100 g (4 oz) pancetta affumicata, cut into matchsticks
3 garlic cloves, peeled and finely chopped
1 small bunch fresh rosemary, stalks removed and leaves very finely chopped
400 g (14 oz) carnaroli rice
200 g (7 oz) Parmesan, freshly grated
For six
Drain the soaked, cooked beans.
Heat the chicken broth to a simmer, and check for seasoning.
In a heavy-bottomed saucepan, heat the butter and olive oil. Add the celery and onion and cook on a low heat for a few minutes. Add the pancetta, then when it becomes soft and slightly coloured, add the chopped garlic and rosemary. Before the garlic begins to colour, add the rice, stirring until it is coated with the oil and butter, about 5 minutes.
Start adding the hot broth, ladle by ladle. Allow each ladleful of broth to be absorbed by the rice before adding the next, stirring all the time. Towards the end of cooking, about 20 minutes, purée half the borlotti beans, add to the rice and stir them in. The rice should have a creamy consistency but should remain al dente. Add the remaining whole beans, the butter and about half the grated Parmesan.
Serve with more grated Parmesan and a knob of butter.