RCI-RC.006.0110.001
Risu chi Fasuoli e Cruzziteddi
Rice with beans and dry chestnuts Traditionally this dish is made with chestnuts, rice a little “astrattu”, super concentrated tomato paste, olive oil, onion and anchovies. It is an old recipe that was prepared in the province of Palermo.
Prep15 min
Cook12 min
Total27 min
Servings6
Difficultyintermediate
Ingredients
- 1 lb
- dry beans1 lbuse your preferred type
- 4 tablespoons
- onions2 smallfinely chopped
- of tomato paste1 tablespoondiluted in a cup of water
- 1 unit
- 1 lb
- of parsley1 tablespoonfinely chopped
- of extra virgin olive oil to drizzle3 tablespoons
Method
1
Soak dry beans and dry chestnuts separately in cold water for at least 8 hours or overnight to soften them.
2
Drain the soaked beans and chestnuts, then boil them separately in salted water until tender, approximately 45-60 minutes for each.
3
Heat 4 tablespoons of olive oil in a large heavy-bottomed pot over medium heat.
2 minutes
4
Add finely chopped onions and sauté until softened and translucent, stirring occasionally.
5 minutes
5
Stir in the tomato paste diluted in a cup of water, mixing well to combine with the onions.
2 minutes
6
Add the cooked beans and cooked chestnuts to the pot, stirring gently to distribute them evenly.
3 minutes
7
Pour in the arborio rice and stir constantly to coat each grain with the oil and tomato mixture.
2 minutes
8
Add enough water to cover the rice by approximately one inch, then bring to a simmer over medium heat.
3 minutes
9
Continue simmering uncovered, stirring frequently and adding more warm water as needed to maintain a thick, porridge-like consistency, until the rice is creamy and cooked through.
30 minutes
10
Season with salt and pepper to taste, adjusting as necessary.
11
Transfer to a serving dish and drizzle generously with 3 tablespoons of extra virgin olive oil, then sprinkle with finely chopped parsley before serving.