Paniscia combines two ideas in one pot, a wine-cooked risotto and a ladle of hearty bean-and-vegetable soup added partway through. It is finished with butter and black pepper, then served with grated Parmesan.
Paniscia – Risotto with Vegetables and Red Wine
Paniscia combines two ideas in one pot, a wine-cooked risotto and a ladle of hearty bean-and-vegetable soup added partway through. It is finished with butter and black pepper, then served with grated Parmesan.
Ingredients
Equipment
Method
- In a broad, sturdy pot over medium-high heat, cook onion and salami in the oil, stirring now and then, until the onion is a deep gold.
- Add the rice and stir until coated. Add 1/2 cup (120 ml) wine and continue cooking as for basic risotto, adding more wine a little at a time when needed. After the wine is used up, switch to warm water.
- After 15 minutes, stir in the bean-and-vegetable soup. Continue cooking with 1/2 cup (120 ml) water additions, stirring. Cook until the rice is tender but firm, with barely enough liquid left for a somewhat runny consistency. Off heat, stir in butter and several liberal grindings of pepper, taste and correct for salt, and transfer to a platter. Let it settle a few minutes, then serve with Parmesan.