Risotto alla Milanese con Bucatini e Fagioli

Method

1. In a large pot, heat the olive oil and butter over medium heat.
2. Add the arborio rice and stir to coat with the oil and butter.
3. Pour in the white wine and stir until it is absorbed.
4. Add the broth, one ladle at a time, stirring constantly until the liquid is absorbed.
5. When the rice is creamy and al dente, stir in the diced tomatoes, cooked beans, and saffron.
6. Season with salt and pepper, and stir in the Parmesan cheese.
7. Serve the risotto with bucatini pasta and a side of beans.