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Paniscia - Risotto with Vegetables and Red Wine

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.
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Servings: 6 servings
Course: Main Dish
Ingredients Equipment Method

Ingredients
  

Main Ingredients
  • US + metric:
  • 1/4 cup vegetable oil 60 ml
  • 3 tbsp chopped onion 45 ml
  • 1/4 cup tender mild salami, chopped fine (60 ml)
  • 2 cups Arborio or other imported Italian risotto rice 480 ml
  • 2 cups dry red wine 480 ml
  • 2 1/2 cups Novara's Bean and Vegetable Soup 600 ml
  • 1 tbsp butter 14 g
  • Black pepper ground fresh from the mill (to taste)
  • Salt
  • Freshly grated parmigiano-reggiano cheese at the table

Equipment

  • Pot
  • Skillet

Method
 

  1. 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.
  2. 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.
  3. 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.

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