Drain without discarding the cooking water (if you want to keep the color, pass them in ice water). Weigh 3 1/2 oz (100 g) and blend with an immersion blender along with the other ingredients until creamy. If needed, add a little cooking water and adjust the salt.

Heat a saucepan and toast the risoni, stirring constantly to prevent sticking. Deglaze with wine or water, ensuring they are cold. Then add the Romano bean cooking water, one ladle at a time, and continue cooking.

Meanwhile, mix the saffron with a couple of tablespoons of water, add the diced tofu, a pinch of salt, and the Sichuan pepper previously toasted in a pan.

Blend with an immersion blender until smooth.

Off the heat, add a drizzle of extra virgin olive oil, stir to make it creamy, and let it rest for a minute.

Continue cooking the risoni by adding water and stirring often. Finish cooking, adjust the salt, add the saffron and blended tofu, and stir gently to even out the color. Off the heat, add a drizzle of extra virgin olive oil, stir to make it creamy, and let it rest for a minute.

Plate with the Romano bean cream.