Ingredients

• 280 g rice for risotto
• 150 g sausage per meter
• a box of borlotti beans
• 80 g onion
• olive oil
• butter
• dry white wine
• stock cube
• saffron

To prepare the yellow risotto with sausage and beans, prepare about a liter of broth with the nut. Chop the onion and let it dry in a saucepan with a knob of butter and 2 tablespoons of oil. Add the sausage cut into drums. Toasted in this background the rice. Then blend it with a finger of wine. Cook it, adding the hot stock to ladles as it is consumed. Drain the beans and rinse them under running water. Add them to the rice almost cooked, together with the saffron, and stir. Stir in a large knob of butter and serve.

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