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Panissa Rice

Panissa is a risotto with some extras added to make it more substantial. This one from Jamie Cooks Italy has red wine, tomatoes, salami and borlotti beans.

Wine Suggestion: The Barbera we used was a very good match, as was the Balto Mencia from Bierzo, Spain; both medium bodied and earthy in character. If neither of these are to hand look for something fresh and balanced … not too heavy or high in alcohol which would overwhelm the flavours.

Panissa Rice – serves 4

  • 50g piece of smoked pancetta, cut into 1cm chunks
  • 50g salami, cut into 1cm chunks
  • 2 onions, chopped into 1cm chunks
  • 2 celery sticks, chopped into 1cm chunks
  • 1 litre quality meat stock
  • 30g bunch of fresh rosemary
  • 300g Arborio risotto rice
  • 250ml Barbera d’Asti red wine
  • 400g tin of plum tomatoes
  • 400g tin of borlotti beans, drained and rinsed
  • 4 sprigs of flat-leaf parsley, finely chopped

Put the pancetta and salami into a cold casserole and place over a medium-high heat until the fat renders. Add the onions and celery and cook for 10 minutes, or until soft.

In a separate pan simmer the stock and rosemary.

Stir the rice into the veg and toast for 2 minutes, then pour in the wine and cook until it has evaporated. Add the tomatoes scrunching with your hands to break them up. Add the stock a ladleful at a time, letting each one disappear before adding more. Stir constantly and keep adding stock for 20 minutes or until the rice is cooked but still has a little bite. Stir the borlotti beans in with the last ladle of stock. The panissa is done when your spoon can stand up in the middle. Taste and season with salt and black pepper and stir in the parsley.

(Original recipe from Jamie Cooks Italy by Jamie Italy, Michael Joseph, 2018.)

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