risotto with eye beans

With the arrival of the autumn season, risotto with eye beans becomes an ideal dish to warm family tables. This recipe, typical of Lombardy, stands out for the use of eye beans, a variety of legume characterized by a delicate flavor and tender texture, which pairs perfectly with the creaminess of the rice. The preparation requires particular attention to cooking technique: the beans must be soaked for at least twelve hours, allowing their tenderness to be enhanced and resulting in a rich-flavored broth. The sauté base, with onion and leek browned in oil and butter, provides an aromatic depth that envelops the dish, while the salami adds a rustic and flavorful note. This risotto, perfect for a Sunday lunch or a dinner among friends, pairs wonderfully with a good red wine, making every bite a moment of authentic pleasure.

Soak the eye beans for at least twelve hours before use. Place them in cold broth and cook for about an hour. In a risotto pan, sauté the chopped onion and leek in oil and butter over low heat. Add the crumbled salami, removed from its skin and external fat, and let it brown for a few minutes. Deglaze with wine and let it evaporate. Add the rice and, after a brief toasting, add the broth with the beans, ladling it in until al dente.