Saffron Risotto with Bucatini and Beans Using a One-Pan Method

Method

1. In a large skillet or deep frying pan, heat the olive oil and butter over medium heat.
2. Add the chopped onion, carrots, and celery, and sauté for 5 minutes until softened.
3. Add the arborio rice and stir to coat with the vegetables and fat.
4. Pour in the white wine and stir until it is absorbed.
5. Add the broth, water, diced tomatoes, cooked beans, and saffron threads, and bring to a simmer.
6. Reduce the heat to low, cover, and let cook for 18–20 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
7. Stir in the Parmesan cheese, salt, and pepper.
8. Serve the risotto with bucatini pasta and a side of beans.