Inspired by Bobby Flay's dish at Amalfi in Las Vegas!
White Bean Risotto Sans Risotto
Why it's on our list
On a sister's trip to Las Vegas, we were blown away by Bobby Flay's White Bean Risotto at his beautiful, Italian restaurant, Amalfi. The dish consists of bold flavors of parmesan, creamy, rich white beans, and topped with a delicious, tangy tomato confit. Every bite was a carnival in your mouth and we knew immediately we wanted to try and recreate it. Well, we did AND we succeeded! It's definitely a little different from Bobby's but we tried our best and we're very pleased with the results. What really makes this recipe unique is that there is no actual risotto in the dish. It's essentially a lower carb risotto because the beans are a substitute for the rice. We also had to guess how Bobby gets his dish so creamy... so we decided to make ours in the Instant Pot and use a Cuisinart Smart Stick Immersion Blender to puree about 1/3 of the bean mixture. It was the perfect consistency! This recipe is not one to miss!
This recipe is hearty enough to stand alone as a meal or as a side dish to roasted chicken or fish.
2 TBLS butter
1 TBLS Olive Oil
1 lb dried white beans
1 cup of dry white wine
4 cups chicken broth
1 small onion diced
1 ½ teaspoon rosemary minced
2 cloves garlic minced
1 large parmesan rind
1 TBLS torn basil
1 pint cherry tomatoes
¼ olive Oil
2 cloves garlic chopped
salt & pepper to taste
Heat oven to 300 degrees
On a small baking sheet place a piece of foil that you can form into a holder for the tomatoes.
Drizzle oil over tomatoes and garlic and generously salt & pepper.
Bake in the 300 degree oven for 45 minutes until tomatoes are soft but not brown.
Remove from oven and once tomatoes are slightly cooled remove from oil and set aside.
Set Instant Pot on saute mode.
Heat butter and oil in pot and saute onion, garlic and rosemary until translucent.
Add wine and stir for 2 minutes while liquid reduces slightly.
Add dry beans and parmesan rind.
Add chicken broth, a little salt & pepper and seal lid.
Pressure cook beans for 40 minutes followed my a natural release.
Once steam has released, open Instant Pot being careful of lingering steam.
Take an immersion blender and quickly puree about ⅓ of the beans to create a creamy consistency. We love the texture of the whole beans so don’t over puree! If you don't have an immersion blender you can puree beans in a blender and add back to whole bean mixture.
Pour into a serving dish and top with tomato confit, basil and a light sprinkle of parmesan and serve.
Courtney & Whitney
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