Soak the borlotti beans overnight. In the morning, drain
the beans and place them in a medium-sized soup
In a 12 to 14-inch saucepan
, heat the oil over a medium-high flame until hot but not smoking. Add the onion
and sweat over medium heat until soft and translucent, about 5 minutes. Add the carrot and celery
Meanwhile, slice the sausage into half moons. Add the beans
, sausage and the rice to the saucepan. Using a wooden spoon, gently mix the rice in with the sausage and onion, so that the grains are coated in the olive oil
, and the sausage is lightly browned.
Add the cabbage
and tomatoes, and stir to combine. Add the chicken stock
, bring to a boil and reduce to a simmer. Let simmer
gently until the rice is cooked and the vegetables tender, about 45 minutes to 1 1/2 hours for a thicker texture. Season, to taste, with salt and pepper. Serve with Parmigiano-Reggiano
, for grating.