Once upon a time there was a blackbird with her little ones who, in the three coldest days of the year, had found refuge in a nest near the chimney of a building. The feathers, white as snow, were dyed black with the smoke from the fireplace ... and in those days, even today, we prepare ourselves for the cold with recipes born from tradition. Like that of yellow risotto. Compared to the traditional recipe of my land, I added a handful of borlotti beans.
Ingredients (for 3)
150 g of carnaroli rice
vegetable or chicken broth
1 shallot
saffron pistils qb
100 g of cooked pinto beans
extra virgin olive oil
sale
Parmesan Cheese
XNUMX/XNUMX cup salted butter
Method
Braise the thinly sliced shallot with a teaspoon of oil and a knob of butter. Add the rice and blend with two tablespoons of dry white wine. Pour in the hot broth and add the beans. Mix the saffron in a glass with a ladle of broth and let it rest for 10 minutes. Cook the risotto, adding the broth with the saffron towards the end. Stir in a spoonful of Parmesan cheese and a knob of butter. Serve.
The extra idea. You can replace the beans with "luganega", a typical sausage from the Monza area. Cut the gut and add it into small pieces when you add the rice at the beginning.
The authors of the recipe and the photos
Miralda Colombo, journalist and blogger, has a mission for mymodernparents.com: to develop recipes for healthy and complete dishes that appeal to children and adults alike. Miralda has a blog www.ilcucchiainodialice.com born on the occasion of the weaning of her daughter Alice and which gave rise to the children's cookbook "The spoon", ed. Gallucci.
Cevì (Cecilia Viganò) is an artist, photographer and illustrator graduated from the Brera Academy. She takes photos and illustrates Miralda's dishes to show mothers that with a touch of creativity and imagination even the simplest recipes can become tastier. Because the eye also wants the part of her.
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TAG:
- recipes for children
- saffron and beans risotto
- yellow merla risotto
