White Bean Risotto (Risotto al Fagioli)

White beans add a surprisingly fresh flavour to risotto, and this risotto with beans, herbs and fresh asiago cheese is so hearty and packed with proteins that it's basically a meal all by itself, and a very refreshing and satisfying one accompanied by a light salad of greens and vinaigrette. I use navy beans in my risotto al fanioli, but any white bean such as cannellini, great northern or white kidney will do just as well.

White bean risotto

3/4 cups navy beans
3 1/4 cups water
bay leaf
dash celery seed
1 tablespoon olive oil
1 medium onion, chopped
2 tablespoons pine nuts (optional)
1 large tomato, chopped
2 cloves garlic, crushed
1 1/2 cups arborio rice
1/4 cup vermouth
1/3 cup fresh grated asiago cheese
2 tablespoons chopped fresh basil
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon sea salt, or to taste
fresh ground black pepper

Soak the beans overnight in water with a little yoghurt whey or lemon juice. The next day, at least a couple of hours before starting the risotto, bring the beans and water to a boil, then reduce heat to low and cover, cooking for 1 hour or until the beans are tender. Drain and let cool.

Heat 3 1/4 cups water to a simmer along with a bay leaf and some celery seed in a medium sized saucepan while you cook the other ingredients.

Meanwhile, heat a large saucepan over medium heat. When hot, add in the olive oil, wait a few seconds, then swirl around the bottom of the pan. Add the onion and pine nuts if using and sauté for about 4 or 5 minutes until the onion is soft. Stir in the tomato and garlic and cook for another 2 or 3 minutes.

Add the rice and stir around to coat the grains. Turn down the heat slightly and pour in the vermouth, stirring regularly until the liquid is absorbed.

Add a ladleful of the hot water to the pan and cook gently, stirring occasionally to prevent the rice from sticking to the pan, until the liquid is again absorbed. Stir in more liquid as each ladleful is absorbed. Continue this process until the risotto is thick and creamy — about 25 minutes. The rice should be tender, but firm to the bite.

Just before serving, stir in the drained beans, most of the asiago cheese, and the herbs and salt and pepper. Adjust the seasonings if necessary. To serve, sprinkle with the remaining cheese and a few torn basil leaves.