Serves 5–6
200g dried borlotti or
cannellini beans
1 knuckle of unsmoked
bacon or ham
1 bay leaf
1½ onions, chopped
1 medium carrot, diced
1 celery stick, diced
2 to 3 cabbage leaves, shredded
40g olive oil
1 garlic clove, finely chopped
1 small rosemary sprig, chopped
150g coarse grain pure gluten-free pork sausage,
skinned and crumbled
300g Italian rice (eg Arborio, Carnaroli, Vialone Nano)
100ml red wine
1 tbsp tomato purée
sea salt and freshly ground black pepper
Anna
: This is a very rich, soupy risotto that must be made with dried beans and not tinned ones, because you need the
flavour of the liquid in which they have cooked.
Michelle
: Another excellent naturally freefrom dish. If you
can think far enough ahead to soak your beans overnight,
this is not a hard-work dish. It just involves a lot of soaking and boiling – but it is very much worth it!
28 – FREEFROM ALL’ITALIANA