Risotto Bolognese con Fagioli; The Right Sort, part II — 12 Comments

  1. May love and laughter light your days,
    and warm your heart and home.
    May good and faithful friends be yours,
    wherever you may roam.
    May peace and plenty bless your world
    with joy that long endures.
    May all life’s passing seasons bring
    the best to you and yours!

  2. I WANT this dinner!! Now. Even though it’s not dinner time.
    Please. (I almost forgot to add that – oh dear, where are my manners? No wonder I’m not the right sort of person!)
    When you say “discarding the ‘sauce'”, can’t you use the sauce for something else? Perhaps strain it to remove any seeds and drink it?? Virgin Mary?? Bloody Mary?? Tomato aspic??? (not that I’d ever make a tomato aspic – seems like way too much work)
    What is that with “We already have our friends”? I do understand, sort of, (I already have my friends too) but but, well, you know….
    P.S. Do you know what the English name is for those kind of beans? (They look like lingots or coco blancs. We’ve been vaguely trying to find those here – they’re the best for cassoulet, don’t you think?)

  3. Actually, whenever I visit Europe and find myself wanting to move there, what gives me pause is exactly what you ahve described. How will I make new friends? How lonely might I (we) become? Nice to know the expat community is there….

  4. If I had not had some of mon mari’s chili in the last hour or so, I would be craving this. I can almost taste it..
    Happy New Year, Katie!

  5. I still need to perfect my (lacking) risotto skills. Thanks for this!

  6. Katie, first off…Happy New Year and may your story telling and food warm us through the year.
    This risotto is comfort, could only be topped if made by momma.

  7. Thank you, Val, that’s lovely.
    Elizabeth, well not discard as in throw away forever. Bad choice of words. Not used in the recipe but popped in the freezer for later, how’s that? Lingots, I think are closest.
    Tanna, me too, beans with everything!
    TBTAM, it can be a challenge… It was in the Vendee
    Mimi, Happy new Year to you too! Chili would be good…
    Tigerfish, mine too.
    Kevin, it’s a winning combination for me.
    Joelen, I combine just about anything with risotto!
    Scott, risotto is sooo easy – just ignore all those ‘stir constantly’ types that make it sound like work!
    Peter, and Happy New Year to you, too! We need comfort in this cold (coldest winter in YEARS, here)

  8. Yup, “set aside in freezer” works for me; thanks for the clarification. We’ve not seen lingots OR coco blancs here. I don’t even know what to ask for (long white bean?? white kidney bean???) But I remember we loved the taste.
    I just made some killer chili con carne with red kidney, pinto, black and navy beans. I love the almost chocolate-like flavour that occurs. (I added a hint of cloves at the last minute – it was brilliant – even if it is me saying it.)