Panissa
Panissa
Ingredients
Instructions
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Cook the soaked and drained Borlotti beans in a pot of boiling water until tender. Drain and set aside.
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In a separate pot, cook the rice in salted water until 'al dente.' Drain and set aside.
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In a large pan, heat the olive oil over medium heat. Add the diced Pancetta and cook until crispy.
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Add the finely chopped onion to the pan and sauté until translucent.
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Stir in the cooked Borlotti beans and cooked rice, mixing well to combine.
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Pour in the red wine and cook until it evaporates.
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Season with salt and pepper to taste.
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Serve the Panissa as a flavorful and comforting rice and bean dish, drizzled with a little extra-virgin olive oil.
Note
Some interesting facts:
- Origin: Piedmont and Lombardy
- Panissa is a regional variation of Risotto made with Vialone Nano rice, Borlotti beans, Pancetta, onions, and red wine. It is often served with a drizzle of extra-virgin olive oil.
