• Begin by gathering your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

• Using a sharp knife and cutting board, mince 1 cup sweet onion. Mince 1 whole scallion and 2 tablespoons garlic.
• Grate 1/2 cup parmesan cheese with a fine-edged grater.
• Drain 15.5 oz cannellini beans.
• Bring 6 cups beef broth to a simmer in a medium saucepan.
This broth will be used throughout the cooking of the Risotto, so you want to keep it warm.

Prepare the Risotto

• In a large sauté pan, heat 3 tablespoon extra virgin olive oilover medium heat. Sauté the minced onion, scallion, and garlic until tender, about 4-5 minutes. Season with 1/2 teaspoon kosher salt.
• Add 1 1/2 cups Arborio rice to the mixture and raise the heat to medium-high. Stir continuously until the rice is toasted for about 2-3 minutes.
Do not allow the rice to scorch or brown. Be sure to catch the edges of the pan for any rice there.
• Add 1/2 cup dry white wine and the drained Cannellini beans to the rice. Stirring constantly, continue cooking on medium-high heat until the wine has evaporated, about 2-3 minutes.
• Using a ladle, measure about 1 1/2 cups of the beef broth into the rice, enough to cover the rice. Cook on low heat until the liquid is nearly absorbed, about 3-4 minutes, stirring constantly so the rice doesn't scorch.
You'll know when the liquid has been absorbed by scraping the spurtle or spatula across the pan, which will leave a visible track on the pan.
• Repeat with another cup of broth and again simmer until the liquid is almost absorbed, approximately 3-4 minutes, stirring constantly.
• Continue this process of adding broth, stirring, and simmering, until the rice is al dente, about 15-20 minutes. When the rice has reached the desired tenderness, remove the pan from the heat for the finishing steps.
As the rice nears the desired tenderness, decrease the amount of liquid added between steps, always stirring to prevent rice from scorching.

Finishing Steps - Mantecare

• To finish the risotto, stir in 2 tablespoons butter and freshly grated parmesan cheese. Season with 1/2 teaspoon freshly grated black pepper and 1/2 teaspoon kosher salt, as needed.
• Serve immediately by placing a large spoonful of risotto on a plate and top with 1 pound brisketwarmed and sliced. Garnish with more freshly grated parmesan and fresh parsley, if desired. Serves 4.