350 g Carnaroli rice
Stock as necessary
100 g boiled “cannellini” beans
1 glass of red wine I Balzini White Label
3 tablespoons of olive oil
Tuscan matured Pecorino cheese
Sauté minced shallot in oil on a low flame, then add chops and peeled sausages. Press the sausages with a fork; add the rice, sauté for 5 minutes stirring frequently, pour a glass of red wine I Balzini White Label and allow the alcohol to evaporate.
Add some stock as needed and finish cooking. When it is almost done, add (this is Antonella D’Isanto secret!) some pressed Cannellini beans and combine all ingredients.
When cooked, let the rice sit for a couple of minutes and serve with flakes of Pecorino cheese.