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1. Toast the whole black peppercorns in a dry small pan over medium heat for 1–2 minutes until fragrant. Transfer to a mortar and crush coarsely — you want a mix of fine powder and cracked pieces for layered heat. Set aside. Finely dice the onion and mince the garlic. Warm the vegetable stock in a separate saucepan over low heat and keep it gently simmering.
1 L Vegetable stock,
1 piece White onion,
2 clove Garlic cloves,
1.5 tsp Whole black peppercorns
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2. In a wide, heavy-bottomed saucepan or deep sauté pan, heat the olive oil and half the butter over medium heat. Add the onion with a pinch of sea salt and cook, stirring, for 6–7 minutes until soft and translucent. Add the garlic and cook for a further 1 minute until fragrant.
20 g Unsalted butter,
2 tbsp Olive oil,
1 piece White onion,
2 clove Garlic cloves,
Fine sea salt
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3. Add the Arborio rice and stir well to coat each grain in the fat. Toast for 2 minutes, stirring constantly, until the edges of the grains turn translucent. Pour in the white wine and stir until fully absorbed, about 1–2 minutes.
240 g Arborio rice,
120 ml Dry white wine
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4. Add the crushed toasted black peppercorns to the rice and stir to combine. Begin adding the warm vegetable stock one ladleful at a time, stirring frequently and allowing each addition to be almost fully absorbed before adding the next. Continue for about 16–18 minutes until the rice is al dente and the mixture is loose and creamy — it should flow slowly when you tilt the pan.
1 L Vegetable stock,
1.5 tsp Whole black peppercorns
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5. Stir in the drained cannellini beans and a splash more stock if needed. Cook for 2 minutes to warm the beans through and let them release a little starch into the sauce. Remove the pan from the heat completely.
400 g Cannellini beans (canned, drained and rinsed),
1 L Vegetable stock
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6. Add the remaining cold butter and the finely grated vegetarian hard cheese. Stir vigorously for 1–2 minutes using a wooden spoon — this is the mantecatura, which creates the signature creamy, glossy sauce without any cream. Season to taste with fine sea salt, then finish with the freshly ground black pepper and a drizzle of extra virgin olive oil. Serve immediately in warm bowls.
90 g Vegetarian hard cheese (pecorino-style), finely grated,
20 g Unsalted butter,
0.5 tsp Freshly ground black pepper (for finishing),
Fine sea salt,
1 tbsp Extra virgin olive oil (for finishing)
By james
