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Panissa Ligure

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Cuisine: Italian, Lombardy, Piedmont

Ingredients
  

  • 1 cup Vialone Nano rice (or Arborio rice)
  • 1 cup Dried Borlotti beans (soaked overnight and drained)
  • 4 oz Pancetta (diced)
  • 1 Onion (medium) (finely chopped)
  • 1/2 cup Red Wine
  • 3 tbsp Extra-Virgin Olive oil
  • Salt and Pepper (to taste)

Method
 

  1. Cook the soaked and drained Borlotti beans in a pot of boiling water until tender. Drain and set aside.
  2. In a separate pot, cook the rice in salted water until 'al dente.' Drain and set aside.
  3. In a large pan, heat the olive oil over medium heat. Add the diced Pancetta and cook until crispy.
  4. Add the finely chopped onion to the pan and sauté until translucent.
  5. Stir in the cooked Borlotti beans and cooked rice, mixing well to combine.
  6. Pour in the red wine and cook until it evaporates.
  7. Season with salt and pepper to taste.
  8. Serve the Panissa as a flavorful and comforting rice and bean dish, drizzled with a little extra-virgin olive oil.

Notes

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.