Pavese-Style Risotto

Start by pouring a generous amount of vegetable broth into a large saucepan and place it over high heat, bringing the liquid to a rolling boil. Next, add an assortment of fresh cranberry beans and return the mixture to a boil. After that, lower the heat and let the beans simmer gently until they are tender but still retain some firmness, taking around 20 to 25 minutes. Remove the beans with a slotted spoon and leave the vegetable broth simmering over the heat source on a lower setting.

In a separate saucepan, melt a combination of olive oil and butter over medium-high heat. Add an array of aromatics including onion, garlic, a whole rosemary sprig, bay leaf, and sage. Cook the mixture until the onion is softened and translucent, approximately 7 minutes. At this stage, add a generous serving of rice and stir to toast the grains evenly, taking about 2 to 3 minutes. Once the rice is toasted, add the drained cranberry beans and stir until they are well-coated with the rice.

Next, pour in a moderate amount of white wine and stir until it is fully incorporated into the mixture. Then, add 1/2 cup of vegetable broth to the rice and stir until it is absorbed. Continue adding 1/2 cup of broth at a time, stirring continuously, until the liquid is fully absorbed and the rice is cooked to an al dente texture. After that, add a moderate amount of tomato sauce and stir until it is creamy and thick. The entire process should take around 18 minutes.

Finally, remove the risotto from the heat source and let it stand for 2 minutes. Remove the rosemary twig, bay leaf, and sage before serving.