INGREDIENTS

For 4 people

300 g of rice,

300 g of dried borlotti beans,

30 g of butter,

50 g of speck,

200 g of tomato pulp,

70 g of grated Grana Padano,

1/2 onion,

1/2 glass of red wine,

Beef broth,

2 tablespoons of extra virgin olive oil,

Parsley

PREPARATION

Soak the beans in cold water for about 12 hours

Boil them in cold salted water.

In a saucepan, gently brown in oil the chopped onion and speck. Add the rice and while stirring let it toast for a few seconds.

Add the tomato pulp

Stir, add salt and cook for 10 minutes

Add the boiled beans.

Stir and leave to flavor for a few minutes

Add the wine and cook adding boiling broth from time to time. Remove the risotto and stir in the Grana Padano.

Season with the chopped parsley