Italian Sausage & Cranberry Bean Risotto

I've had some cranberry beans in the pantry for awhile and some Italian Sausage in the freezer. Even though it's 100+ degrees in Alabama in the middle of June, I wanted risotto. I'm a big fan of the cooking magazine La Cucina Italian. Found this recipe on their website and instead of using canned cranberry beans, I cooked the dry beans that I had on hand. Rinse and pick through the beans and cook about 2 cups of beans to 6 cups water.  Bring to a boil and reduce to simmer. 

Keep adding water as needed. About 2 hours into the cooking time, I added 4 slices chopped bacon. Cook the beans until tender and season to taste.

Now on to the risotto recipe:

1 tablespoon extra-virgin olive oil
½ medium onion, chopped
8 ounces Italian sausage, casings removed, cut into ½-inch pieces
1¼ cups arborio rice
¼ cup dry white wine
6 ounces canned cranberry beans, drained and rinsed
4 cups vegetable stock, boiling
2 tablespoons unsalted butter
½ cup freshly grated paramigiano-reggiano
Salt and freshly ground pepper

In a heavy-bottomed pot over medium heat, warm the olive oil. Add the onion and sausage, and sauté until the onion is translucent and the sausage is cooked through, about 8 to 10 minutes.

Add the rice, and sauté for 3 minutes, stirring frequently. Deglaze with the wine, and stir well, scraping any browned bits from the bottom of the pan.   Add the cranberry beans and ½ cup stock, stirring until the liquid is absorbed before adding more. Continue adding stock in ½-cup increments, stirring frequently, until the rice is fully cooked but still al dente, about 15 minutes. (You may not have to use all of the stock.)

Remove from the heat, and stir in the butter and grated Parmigiano. Season with salt and pepper to taste, and let rest for 2 minutes before serving.