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Panissa rice
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Total Time:
55 minutes
55 minutes
Panissa: A hearty and flavorful cousin of risotto, enriched with ample ingredients to make it a satisfying meal. Ready when thick enough to stand a spoon in the middle.
Ingredients:
- 50 g piece of higher-welfare smoked pancetta
- 50 g higher-welfare salami
- 2 onions
- 2 sticks of celery
- 1 litre organic meat stock
- 1 bunch of fresh rosemary (30g)
- 300 g Arborio risotto rice
- 250 ml Barbera d’Asti red wine
- 1 x 400g tin of quality plum tomatoes
- 1 x 400g tin of borlotti beans
- 4 sprigs of fresh flat-leaf parsley
Instructions:
- - Begin by dicing the pancetta and salami into 1cm pieces and place them in a cold casserole pan. Turn the heat to medium-high to render out the fat, stirring occasionally. - While the meat cooks, peel and chop the onions and celery into 1cm chunks. Add them to the pan and cook until soft, stirring regularly. - In a separate pan, simmer the stock with rosemary. Add the rice to the veggies and toast for 2 minutes. Pour in the wine and let it reduce. - Crush the tomatoes with your hands and add them to the pot. Begin adding the stock, one ladle at a time, letting each one absorb before adding more. Stir constantly for about 20 minutes until the rice is cooked but al dente. - Drain the beans and mix them in with the final ladle of stock. When the risotto is thick enough for a spoon to stand up in, it's ready. Season with black pepper. - Finish by finely chopping the parsley and folding it into the risotto. Serve and enjoy!