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 the sweet onion. Mince the scallion, and the garlic.Grate the parmesan with a fine-edged grater.Drain the white beans.
Bring the 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 saute pan, heat the extra virgin olive oil over medium heat. Saute the minced onion, scallion, and garlic until tender, about 4-5 minutes.
Add the 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 the 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 stock 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 the butter and freshly grated parmesan cheese. Season with freshly grated black pepper and kosher salt, as needed.
Serve immediately by placing a large spoonful of risotto on a plate and top with warmed beef brisket. Garnish with more freshly grated parmesan and fresh parsley, if desired. Serves 4.
*Unless otherwise indicated, all recipes on this site use salted butter.