Olde Towne Daphne's "Team Alloro" recipe for the SEEDS' second annual Mamma Mia cook-off!

Risotto con Fagioli Rossi--Traditional Southern flavors…..Tasso, bitter greens, red beans and rice…. are combined to make a classic Italian risotto. The risotto can be partially prepared early in the day, then gently warmed and finished with the beans, tasso, etc. Serves 6 as a main course or 8 as a side dish.  

Fagioli Rossi (Red Beans):

The red beans should be marinated 1 day ahead.

15 oz can light red kidney beans

½ c V-8 juice

1 fresh jalapeno pepper, diced (seeds included!)

½ tsp crushed red pepper flakes

 Rinse and drain the beans and combine with V-8 juice, jalapeno pepper and red peppers flakes.  Cover and refrigerate 24 hours to infuse flavors. 

 Risotto (Rice):

6 oz. tasso, ¼” dice

4 oz. pancetta, most fat removed, sliced

olive oil to just coat a sauté  pan

2T  olive oil

1T  butter

1 1/2 cups minced onion

1 head radicchio (about 8 oz), cored and sliced as for slaw

2 cups Arborio rice

1/2 cup dry vermouth or dry white wine

8 cups chicken broth, at a low simmer

  (water if additional liquid is required)

1 1/2 cup grated Parmigiano-Reggiano cheese

2 T butter

2 – 3 handfuls of fresh Arugula

salt and pepper to taste

Italian parsley, chopped

Freshly grated Parmigiano-Reggiano at the table

Dice the tasso and combine with the drained marinated beans (the liquid can be reserved for another use) and set aside. Trim most of the fat from the pancetta and sauté in a small amount of olive oil until crisp.  Set aside to drain while preparing the risotto

In a 3 quart pan, combine 2T olive oil and 1T butter. Add onions and radicchio and sauté over medium heat, stirring frequently about 10 minutes, until lightly browned. 

Add the rice and stir to coat the grains evenly, about 1 minute. Add the vermouth and simmer, stirring constantly, until absorbed, about 2 minutes.  Add 1 cup of stock and cook at a strong simmer, stirring constantly, until stock is absorbed.  Continue adding stock ½ cup at a time, stirring constantly and letting each addition become absorbed before adding the next.  The risotto will be done when it is creamy and still al dente, about 18-20 minutes.  About 2 minutes before the risotto is done, add the reserved tasso, marinated beans and arugula and stir until the risotto is finished. The risotto may be thinned with additional stock or water if necessary.

Stir in the grated parmesan, butter and crisp pancetta.  Adjust seasoning. Garnish the top with chopped Italian parsley and serve immediately with freshly grated Parmigiano-Reggiano.

If using dried kidney beans:  Combine 1 cup of  dried beans in water to cover by several inches and soak at least 8 hours or overnight.  Drain the water, add fresh water to cover the beans and bring to a boil, then reduce to a simmer and cook for about 45 minutes or until tender.  Cool and store in the cooking liquid in the refrigerator. Marinate as above.

One cup of dried beans will yield 2 cups cooked beans.