• 1 cup dried borlotti or cannellini beans*
• 1/2 to 3/4 pound sweet Italian sausages and/or cacciatorini (small dried sausages)
• 2 tablespoons extra virgin olive oil
• 1 slice thick-cut pancetta, cut in small cubes
• 1 cup chopped onion
• 1 teaspoon chopped garlic
• 1 rosemary sprig
• 1 cup Carnaroli or Arborio rice
• 1 cup Barbera or other fruity red wine
• Salt and freshly ground black pepper
• Grated Parmigiano-Reggiano cheese

1. Soak beans according to package instructions. Drain and combine with sausages in a large saucepan. Cover with fresh water 2 inches above beans. Bring to a boil. Reduce heat and simmer until beans are tender. Remove and coarsely chop sausages.

2. In a wide saucepan, heat oil over medium heat. Cook pancetta, onion and rosemary until lightly browned. Add garlic, rice and reserved sausage and cook, stirring, for a minute. Stir in half of wine.

3. Add beans with 3 cups of their broth and season with salt and pepper. Add remaining wine and bring to a boil. Reduce heat and simmer, partly covered, until rice is cooked. Top with grated cheese.

* Alternatively, use Saluggia beans, available from www.republicofbeans.com.