Risu chi Fasuoli e Cruzziteddi

Make it step by step

1. Inspect dry beans for any small stones or foreign article, rinse well.
2. Soak the beans in a large pot with plenty of water for 36 to 48 hours, changing the water two or three times.
3. Inspect dry chestnuts for any small stones or foreign article, rinse well.
4. Soak the chestnuts in a large pot with plenty of water for 36 to 48 hours, changing the water two or three times.
5. When ready to cook, remove from water with a slotted spoon and peel off any skin still attached to the chestnut.
6. In a 6 quart sauce pot, sauté 4 tablespoons of oil and the onions over a medium heat until the onions are light golden in color.
7. Add the tomato paste diluted in a cup of water and simmer for about 5 minutes, stirring occasionally.
8. Add the beans and chestnuts and enough water to cover 3 inches above them.
9. Bring to a boil then simmer covered for 45 minutes, stirring occasionally.
10. A pot of boiling water has to be kept on the side, because it will be needed in this preparation.
11. Add parsley, 1 tablespoons of salt, and the arborio rice.
12. Bring to a boil, than lower the heat and simmer for an additional 15 minutes, stirring occasionally.
13. If soup becomes too dry add some hot water.
14. Liquid should be at least 1 inch above the rice at all times.
15. When time is up, test for doneness; rice should be soft but not overcooked.
16. If needed, add more salt and some freshly grounded black pepper.
17. Drizzle and mix in the 3 tablespoons of extra virgin olive oil, and wait a few minutes before dishing it out.