Stewed Cannellini
Beans with Tomatoes
and Guanciale
ACTIVE 40 MIN; TOTAL 1 HR 40
MIN PLUS SOAKING; SERVES 8
Sommelier Richard Betts
tosses cannellini beans with
tomato sauce spiked with
chiles and guanciale.
2 cups dried cannellini
beans (^3 / 4 lb.), soaked
overnight and drained
1 small onion, halved,
plus 1 large onion, fi nely
chopped
Kosher salt
1 Tbsp. extra-virgin
olive oil
(^1) / 2 lb. guanciale or
pancetta, fi nely
chopped
3 garlic cloves, thinly
sliced
3 dried hot red chiles
1 tsp. chopped rosemary
1 tsp. chopped sage
1 28-oz. can peeled whole
Italian tomatoes in
puree, crushed by hand
1 tsp. chopped marjoram
Freshly ground pepper
- In a saucepan, cover dried
beans and halved onion with
water and bring to a boil. Sim-
mer over moderate heat until
tender, about 1 hour. Remove
from heat, add a pinch of salt
and let stand for 10 minutes.
Drain beans and spread them
on a baking sheet to cool
slightly; discard onion. - Meanwhile, in a large
skillet, heat oil. Add guanciale
and cook over moderately
high heat, stirring, until
translucent and fat is just
rendered, 5 minutes. Add
chopped onion, garlic, and
chiles, and cook over moder-
ate heat, stirring, until onion
is softened and just starting
to brown, 8 minutes. Stir in
rosemary and sage and cook
until fragrant, 1 minute. Add
tomatoes with their juices and
bring just to a simmer. - Add beans to skillet and
cook over moderate heat,
stirring, until coated in a light
sauce, about 7 minutes. Stir
in marjoram, season with salt
and pepper, and serve.
—RICHARD BETTS
Roasted Mushroom
and Vermouth Risotto
TOTAL 35 MIN; SERVES 4Roasting mushrooms
concentrates their flavor,
while dry vermouth offers
an aromatic kick to this
otherwise classic risotto.1 lb. mixed wild
mushrooms, such as
oyster, hen-of-the-
woods, and chanterelle,
torn into small pieces(^1) / 4 cup extra-virgin olive oil
Kosher salt and pepper
7 cups low-sodium
chicken or vegetable
broth
(^1) / 4 cup unsalted butter,
divided
4 shallots, minced (about
(^3) / (^4) cup)
1 1 / 2 cups arborio rice
1 cup dry vermouth
(^1) / 2 cup freshly grated
Parmesan cheese, plus
more for serving
- Preheat oven to 425° F.
On a rimmed baking sheet,
toss mushrooms with olive
oil, and season with salt and
pepper. Spread mushrooms
in an even layer, and roast
until golden and crisp,
about 15 minutes, tossing
halfway through. - Meanwhile, in a medium
saucepan, bring broth to a
simmer. Keep warm. - In a large, deep skillet, heat
2 tablespoons butter. Add
shallots; cook over moderate
heat, stirring, until softened,
about 4 minutes. Add the rice,
and cook, stirring, until lightly
toasted, about 1 minute.
Add the vermouth and cook,
stirring until vermouth is
absorbed, about 2 minutes.
Add 1 cup of warm broth to
skillet; cook over moderate
heat, stirring constantly, until
broth is nearly absorbed.
Continue adding broth 1 cup
at a time, stirring constantly,
until it’s nearly absorbed
between additions, for
15 minutes.- Add half of the roasted
mushrooms to risotto. Cook
risotto, adding more broth
as needed, until rice is just
tender and suspended in a
thick, creamy sauce, about
5 minutes. Stir in remaining
2 tablespoons of butter and
Parmesan. Season with salt
and pepper. Serve immedi-
ately, topped with remaining
half of roasted mushrooms
and more Parmesan.
—ANTHONY BOURDAIN
WINE Earthy Umbrian red:
2014 Arnaldo-Caprai
Montefalco Rosso.