Rancho Gordo Borlotti Bean Risotto della Contadina (Farmer's Risotto)

Risotto della Contadina, or "farmer's risotto," is a rustic dish from northern Italy made with humble ingredients like cabbage, pancetta, beans, and Arborio rice. I adapted this version with Rancho Gordo Borlotti Beans, simmered a Parmesan rind and saffron in the chicken stock, and finished it with butter, Parmigiano-Reggiano, sage, and parsley.

The result is deeply comforting, rich, and surprisingly elegant.

Serves: 4

Ingredients

3 cups chicken stock
1 Parmesan rind
Large pinch saffron threads
3 cups finely shredded green cabbage
2 tablespoons olive oil
2 ounces pancetta, diced
1 small shallot, finely diced
1 cup Arborio rice
½ cup dry white wine
2 tablespoons tomato paste
1 cup cooked Rancho Gordo Borlotti Beans, drained (also known as Cranberry Beans)
2 tablespoons unsalted butter
½ cup freshly grated Parmigiano-Reggiano, plus more for serving
3 fresh sage leaves, cut into thin ribbons
2 tablespoons chopped parsley
Kosher salt
Freshly ground black pepper

Step 1: Prepare the Broth

Bring the chicken stock to a gentle simmer.

Add the Parmesan rind and saffron and let the broth infuse while you prepare the risotto.

Bring a second pot of salted water to a boil and cook the cabbage for about 5 minutes until just tender. Drain and reserve.

Step 2: Render the Pancetta

Heat the olive oil over medium heat.

Add the pancetta and cook slowly until it renders most of its fat and begins to crisp, about 8-10 minutes.

Don't rush this step. The rendered fat becomes the foundation of the risotto.

Step 3: Toast the Rice

Add the diced shallot and cook for about a minute until softened.

Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly so every grain is coated in the pancetta fat.

The edges of the rice should become slightly translucent while the centers stay white.

Step 4: Add the Wine

Pour in the white wine.

Cook until almost completely evaporated.

The wine should reduce until the pan is nearly dry.

Step 5: Add the Tomato and Cabbage

Stir in the tomato paste until it coats the rice.

Fold in the cooked cabbage.

Everything should become evenly coated with the tomato.

Step 6: Build the Risotto

Begin adding the hot broth one ladle at a time.

Stir frequently until each addition is nearly absorbed before adding the next ladle.

Continue for about 20 minutes.

The rice should gradually become creamy while remaining slightly firm in the center.

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Risotto Tip: Don't Rush the Broth
The magic of risotto comes from adding one ladle of warm stock at a time, then stirring until it is almost completely absorbed before adding the next. As the rice slowly releases its starches, the risotto becomes naturally creamy—without adding any cream. Patience is the secret ingredient.

The magic of risotto comes from adding one ladle of warm stock at a time, then stirring until it is almost completely absorbed before adding the next. — The magic of risotto comes from adding **one ladle of warm stock at a time**, then stirring until it is almost completely absorbed before adding the next.

Step 7: Add the Beans

When the rice is almost finished, gently fold in the Rancho Gordo Borlotti Beans.

Cook just long enough to warm them through.

Step 8: Finish the Risotto

Remove the Parmesan rind.

Stir in:

Butter
Parmigiano-Reggiano
Sage
Parsley

The butter and cheese should melt into the rice, giving it a glossy, creamy finish.

Season with salt and freshly ground black pepper.

**Butter and herbs added before stirring**

Step 9: Serve Immediately

Spoon into warm bowls.

Finish with more freshly grated Parmigiano-Reggiano and black pepper.

Proper risotto should slowly spread across the bowl—not sit in a stiff mound.

Notes

Rancho Gordo Borlotti Beans have a creamy texture that makes them perfect for risotto.
Simmering a Parmesan rind in the broth quietly adds incredible depth.
Saffron isn't traditional in every version, but it brings a subtle floral aroma and beautiful golden color.
Stirring isn't just busy work—it's what releases the starches that create risotto's signature texture.

The beauty of Risotto della Contadina is that it transforms simple pantry ingredients into something extraordinary. Like so many Italian farmhouse dishes, it proves that technique and patience matter more than expensive ingredients. Sometimes the richest meals begin with the humblest pantry.

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Rancho Gordo Borlotti Bean Risotto della Contadina (Farmer's Risotto)