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  • Premio White Bean "Risotto"
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    Premio White Bean "Risotto"



    • Two cans white beans drained with liquid reserved
    • 3/4# Premio Pepper, Onion & Mushroom sausage with casing removed
    • 1 small red onion chopped
    • 3 ribs celery chopped
    • 1 cup good quality chicken stock
    • 1 1/2 cups finely shredded hard parmesan cheese
    • Olive oil, sea salt and fresh black pepper
    • Sourdough Baguette sliced thin and lightly toasted Fresh
    • Sage for garnish
    How to make Premio White Bean "Risotto":
    I like to pulse my celery and onions in a food processor for a few seconds so they are very small but not blended. I've also made my own beans for this dish as well but cans work just fine. In a large sauce pot on medium heat, lightly sweat the onion and celery in oil for 4 mins, then add the sausage and cook until just brown. Try and break up the sausage into small pieces. Add the beans and using a large wooden spoon, mash the beans into a "risotto" consistency. Fold in the shredded parmesan. Add the chicken stock to create the desired texture. I often pulse the combination in a food processor to a nice smooth mousse adding the reserved bean juice. I season at the end, because at times, the sausage or cheese is saltier then others. You can top a baking dish of this combination with additional cheese and bread crumbs and bake it for 15 mins and serve it warm, with the toast close by for your friends to serve themselves. Or you can spread it on the toast for them and garnish with a leaf of fresh sage.

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