Panissa (risotto vercellese)
Instructions
Dilute soup with 50 cl water, add the beans and the skin, cover and cook over low heat.
In a pan put oil, butter, finely sliced onion, lard and chopped salami.
Sauté without color and add the rice, stir and cover with the broth of the cooking of beans.
Continue cooking, occasionally adding broth and beans.
When cooked, add the remaining beans and serve with freshly ground pepper.
Ingredients and dosing for 4 persons
- 350 g of fresh shelled beans
- 350 g of rice
- 50 g of bacon
- 100 cl of meat broth
- Salamino preserved in lard
- Ben pork skin scraped
- 1 onion
- 2 tablespoons of olive oil
- 1 walnut butter
- Black pepper