Writing a good beanotto recipe is pretty darn easy when you’ve made a good risotto version before – and that’s exactly what I did here. There is one fundamental to keep in mind when turning a ristotto into a beanotto – TIMINGS.
Compared to uncooked rice, the beans are already cooked and you want them to keep their texture and shape where possible – so reduce the wine BEFORE you add the beans – this way you allow the richness to come through without effecting the texture of the dish.
Get the full recipe https://boldbeanco.com/blogs/beanspo-recipes/mushroom-bean-otto?_pos=1&_sid=76b4ac7aa&_ss=r
Ingredients
20g dried porcini mushrooms
300g mushrooms, we like white or chestnut, sliced into bitesized chunks
25g of butter or vegan alternative, plus another knob for finishing
3 thyme sprigs, leaves picked
1 onion, roughly chopped
2 garlic cloves, thinly sliced
150ml white wine
1 jar of Organic White Beans with their bean stock
25g parmesan, grated, plus extra to serve, or vegan alternative
A small bunch of flat leaf parsley (roughly 15 g), leaves finely chopped
SERVING SUGGESTIONS
Fresh side salad, such as rocket dressed in lemon and olive oil
Crusty bread
Instagram: @ameliachristiemiller
Founder of Bold Bean Co
Credits
Videographer + Editor: Nic Minns
#chickpeas #recipe #food #cooking #beansrecipe
ABOUT AMELIA
Amelia is the founder of Bold Bean Co, the brand on a mission “To make you obsessed with beans, by giving you the best of beans”. Bold Bean Co is known for sharing incredible bean recipes and selling expertly sourced jarred beans that “taste so good, you can eat them straight from the jar”.
This is a Pini mushroom Bean Noto it’s amazing trust me oh my God that just smells Absolut incredible a mushroom and bean marriage in a dish the smells coming off it I can’t tell you are amazing yes oh my God it is comfort food in a bowl and I think you’re going to
Love it yum we are making a batoo yes that’s a rice risoto but made with beans so it’s a beino and I love making this with Canal beans basically a small white bean that kind of mimics the whole texture of rice and today we’re making a Pini mushroom risoto I love Pini because
It has this rich flavor and the stock just kind of filters into the rest of the dish and it’s so fragrant and delicious first things first before you start doing anything you need to top up the porini with boiling water to get that all brewing there’s a real
Earthiness that’s coming off that so while that is brewing away we’re going to prep the rest of the ingredients so we’ve got some onions some mushrooms some thyme and all we’re going to do is chop up some of these mushrooms I really like dry frying the mushrooms and that’s
Because all of the water from the mushrooms gets evaporated and you just get left with a really good texture nice and hot there we go so I’m going to Chuck them in here just as they are no oil so the great thing about batoo is that
It is once again one of those things where you can take the concept of a risoto and find a way to include beans in it so it’s actually quicker than a risotto which a lot of people don’t realize and once they do they can’t go back because it really is an easy
Nourishing dish that makes you feel really great now it’s it’s key to cook the mushrooms in batches if you overcrowd the pan then all of the water that’s being produced will just kind of sweat in the mushrooms so as you can tell I’ve only got a handful of the mushrooms in
There and that is just a really key part of creating that lovely texture on the mushroom all of the mushrooms are now on the pan they’re all lovely and golden and I’m just going to add a big old big old mob of butter there we go straight In okay so now I’m going to add the onions and the times so you really just want the onions to soften at this point you don’t want to them to fry and this is just the start of the risotto at this point you might add your risoto rice
Your white wine and start building up with stock but we’re doing things differently cuz this is a bean Noto here I’ve just got some shop bought breadcrumbs which obviously you can make your own if you’ve got some stale bread lying around or you can buy them like
This it’s very easy and the reason why we’ve got breadcrumbs in a batoo is because I really love that kind of crunchy texture sprinkle them in now is about the time when I’m going to add the garlic so I’m going to whack up the heat
Because the next thing to go in is the wine and you really want that wine to hit the pan and just deaz the bottom full of all of the sticky bits and start to reduce so the white wine has all reduced now so we come from our golden nectar of
Pochini stock and Pini mushrooms it’s amazing trust me often when you smell it you’re like oh God do I want to put that in you really do want to put it in I’m going to put it all in and it’s going to reduce by half at
Least the smell that is coming from this stage right here is just incredible it’s so rich and so mushroomy and all of that comes from that Pini that dried Pini which is fundamental to this dish you’ve got to have It so I’m just spooning these in in their lovely beant stock which should never go to waste white beans or canoli beans are one of the starchiest of our beans and and that means that their their stock can sometimes turn into a gel but really it’s nothing to be scared
Of it’s actually something you should be excited about particularly when it comes to a Beano where you really want that kind of sticky stocky starchiness which makes the dish come together just to finish the dish off I’m adding a big knob of butter and that’s just going to
Melt through and make it really glossy and delicious I grated some Parmesan earlier um so I’m just going to put that in as well and fold through that butter and Parmesan oh my God I don’t think you can go wrong with extra parmesan that just smells absolutely incredible it’s silky
There’s a real shine to it and the mushroom is just it is the star along with the beans it’s like a mushroom and bean marriage in a dish this is proper comfort food look at that wow I’m just going to finish it off with a lovely grind of black pepper God this
Looks so good the smells coming off it I can’t tell you are amazing just smells like Comfort my God it really does I think that’s about all I’m going to have but I’m going to top it with breadcrumbs which is crucial for me because I love that texture and that
Bite yes that is the crunch Factor you can just tell it’s going to be good and I’m just going to get stuck in wow oh my God that is so delicious the richness of the Pini comes through and you got the white wine and then the crunch of the
Breadcrumbs and then those beans are just kind of everywhere giving it kind of silky Savory starchiness which just makes it feel like a really really good batoo which is what it is yum