The Panissa is a special risotto made
If you are not a PURIST, it can be made quickly taking a few short cuts, with delicious and fantastic
- 1 cartoon of 32
oz. beef broth
- 3 tablespoon of
- 1 tablespoon of
- 1 medium onion,
oz. salame crumbled
- 2 oz. minced
- 10 oz. Baldo
- Salt and pepper
- 2 15 oz. cans
red kidney beans, drained and rinsed
- 2 oz.
- ½ cup grated cheese
Warm the broth in a saucepan over low-medium
Heat the olive oil in a 5 ½ quart heavy sauté pan over medium-high heat. Add the butter and the
Sauté a few minutes and when onion is
translucent stir in the salame and prosciutto. Sauté for an
additional 2 minutes and add ½ cup of broth, stirring occasionally until the broth is absorbed.
Check the time; total
cooking time for the rice is 15 to 16 minutes.
Add the rice, stirring until it is well
coated and turns translucent, about 2 minutes.
Stir in the red wine and bring to a simmer
over a medium low heat.
When the wine is absorbed, ladle some of the hot beef broth into the rice stirring until it is absorbed. Add a
little salt and pepper.
Continue cooking and add more
broth as needed, a little at a time, stirring continuously.
Cook the rice for 10 minutes, and then add the red kidney beans and the diced
rice is cooked al dente, season it with salt and pepper.
Total cooking time should be about 16 minutes; if you prefer
a different consistency continue simmer until the rice is cooked the way you like.
Remove from the heat, add
2 tablespoons of grated cheese and gently turn for about 1 minute.
Serve immediately with the remaining Parmesan cheese and black pepper on the side.