FESSILSUPPU FROM VALLE D’AOSTA
A lovely layered casserole of borlotti bean risotto, and hot sizzling melting butter and cheese. From Italy’s far north, the Valle d’Aosta.
Time: about 1 hour
Difficulty: easy
Serves: 4
INGREDIENTS
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200 g carnaroli rice
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stock—meat, poultry or vegetable, as desired, as much as you need
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250 g canned borlotti beans, drained
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salt to taste
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several tablespoons butter as desired
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200 g valdostana fontina cheese, thinly sliced
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parmesan or grana, as needed