I had this notion to make a tomato and mascarpone risotto. We had one last year amidst our bounty of delicious tomatoes and it’s an enjoyable memory. Memory didn’t help much though when it came to finding the recipe. I searched in my books then resorted to google – tomato, risotto, mascarpone – google came up with all sorts but not the recipe I remembered, then I thought River Cafe, tomato, risotto etc and hey presto there it was – Rosemary Risotto. Funny that. My predominate memory was tomato.
I thought it would be delicious to eat this risotto with borlotti beans heaped on top.
We’ve an interesting harvest of beans in the garden, I’m particularly fond of the cannelini and borlotti beans which we grow in our tunnel. They are such a treat, the lovely velvet texture of these fresh beans are definitely a notch above dried beans in consistency and flavour.
I have discovered a new way to cook them this year. First I heat a few tablespoons of olive oil, then gently cook a couple of cloves of chopped garlic and then add the beans. Give them a good bathe in the olive oil then add stock and cook for about twenty minutes.As soon as they are tender drain the beans, reserve the liquid to use as stock, and tip the beans back into the pot. Dress with a little olive oil, salt and black pepper.
It’s my tastiest method yet. The beans can be used in anything- soups, salads, under grilled prawns,the possibilities are endless.
They were delicious on the tomato risotto with a drizzle of extra reserve balsamic snaking over the top.
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