Risotto rice find a new home in your soup bowl.
Yesterday was soup day at our house. My cupboards are blessed with an overstock of Carnaroli rice, my favorite risotto rice, so that seemed a good place to start. Add beans, tomatoes, and some fresh herbs from my kitchen window sill, and before you know it, soup is simmering away on the hob.
If you don't have Carnaroli rice, you can use Arborio or Vialone Nano, two other types of risotto rice. (Both Vialone Nano and Carnaroli are available from Waitrose, if you're in Britain. Otherwise, check your favorite gourmet stockist.)
I just enjoyed another bowl for lunch, and I do think it's better the next day. Read on for directions...
Risotto and Cannellini Bean Soup
1 tablespoon olive oil
2 shallots, chopped
1 stalk celery, chopped
1 carrot, chopped
2 cloves garlic, minced
1 tablespoon rosemary leaves, minced
½ cup Carnaroli rice (risotto rice)
1 quart vegetable stock, plus extra water
1/2 cup tomatoes, chopped (or canned chopped tomatoes)
1 can cannellini beans, rinsed and drained
1 teaspoon dried oregano
fresh basil, for garnish
salt and pepper to taste
In a stockpot or large skillet, heat oil over medium heat. Add shallots, celery, and carrot, and sauté for 5 minutes. Add garlic, rosemary, and rice. Stir for 1 minute until rice is coated with oil.
Add stock, tomatoes, cannellini beans, and oregano and bay leaf.
Cook for 20-25 minutes, adding more water or stock if the soup gets too thick. (The rice will absorb liquid, even after it stops cooking.)
Ladle into individual bowls, add salt and pepper to taste, and garnish with snipped basil leaves.
Note: If cannellini beans are not available, use another type of bean, either another white bean such as Navy, or borlotti beans.