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Risina is a very small white bean which has been cultivated in Umbria around Lake Trasimeno from time immemorial. Traditionally grown by hand on very small areas of land, this unique variety of bean had almost been brought to extinction by modern agriculture until it was saved by Cuore Verde (Green Heart). This small enterprise received less than 500g of the bean from Prof. Carlo Giansanti, ex-co-ordinator of Agriculture in the Region of Umbria, and slowly multiplied it for years in order to obtain enough seeds for small-scale production. Such hard work and patience was justified not only by the retrieval of an almost extinct variety but also by the superb quality of a bean whose tastiness and delicate flavour are worthy of the most refined palates.
Suggestions for Use
Given the bean’s very short cooking time, only 30-45 minutes, it is not necessary to soak it in advance although if left for a few hours in warm salted water it takes only 15 minutes to cook.
Place in a tall narrow pot (earthenware is best) and gently simmer in as little water as possible (if necessary, add a little boiling water while cooking). Use a low flame in order to avoid violent bubbling.
Risina can be cooked and served in numerous ways, ranging from a simple oil, salt and pepper dressing, to delicate flavouring with parsley, garlic and tomato or sage.
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