Risotto Valtellina Style (Lombardy)

Appetizers

Ingredients

Dried red kidney beans- 3/4 cup

Salt

Cabbage- 1 small

Rice- 2 1/2 cups

Butter- 1/2 cup

Sage- 1 sprig

Grated parmesan cheese- 1/2 cup

Red kidney beans are known as borlotti in Italy and are sometimes sold under this name abroad.

Soak the beans overnight in plenty of lukewarm water. The following day, boil them until tender in their soaking water with additional salted water to cover. Wash the cabbage, discard any damaged leaves and blanch the heart for 5 minutes in boiling salted water. Drain and shread. Bring a large pan of salted water to a boil, add the rice and boil hard for 5 minutes. Add the shreaded cabbage and continue cooking rapidly for 15 minutes longer. Drain thoroughly and turn out on to a large, heated serving dish. Keep hot in a low oven while preparing the remaining ingredients.

Drain the cooked beans and heap them around the rice and cabbage; return the dish to the oven. Melt the butter in a small pan and cook the sage gently until the butter is impregnated with its flavor. Discard the sage. Pour the butter over the dish, sprinkle with grated parmesan and serve immediately.

Serves 6.