1 pound savoy cabbage ¾ cup Arborio rice 1/3 cup dried Borlotti beans 2 ounces fresh pork sausage ¼ cup diced pancetta ¼ cup canned tomatoes 3 tablespoons celery 2 tablespoons carrot 1 ½ tablespoons white onion 1 ¾ tablespoons butter 8 ½ cups vegetable broth ½ cup red wine salt and pepper to taste
Soak the dried beans in cold water for at least 12 hours to soften. Clean and rinse the celery and peeled carrots, then dice into evenly sized pieces. In a large pot over medium heat, cover the beans with the broth and season with a pinch of salt.
Add the diced celery and carrots, cover and simmer over low heat for about an hour.
Melt the butter in a large pan over medium heat. Add the finely chopped onion. When lightly browned, add the finely chopped sausage.
When the sausage has browned, add the rice and mix to combine.
When the rice is lightly browned, pour in the red wine and allow it to evaporate.
After the wine has evaporated, continue cooking the rice, gradually adding the hot broth and vegetables.
Add the coarsely chopped savoy cabbage and canned tomatoes. Cook for about another 15 minutes until the rice is tender.
When finished, transfer to a serving bowl and garnish with pepper.