Risotto with cowpeas

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MASTERY Level
90 min
750 Views
 
MASTERY Level
0 People
90 min
INGREDIENTS for 0 people
  • 1 lb Rice
  • Cowpea (vigna unguiculata)
  • 4 cups meat broth
  • 1 leek
  • ½ onion
  • small salami
  • red wine
  • olive oil
  • butter
Preparation

Soak the cowpeas for at least 12 hours before using. Place them cold in the stock and cook for about one hour. In a risotto pan, sauté the chopped onion and leek in oil and butter over a low heat. Add to the mixture the crumbled salamino, skinned and without the exterior fat, and leave to brown for a few minutes. Pour the wine over it and allow to evaporate. Add the rice and, after briefly toasting it, the stock with the beans a ladleful at a time, until the rice is cooked “al dente”.

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