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Paniscia (Piedmontese Risotto)
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Enjoy this wonderful recipe from Chef Piero Bertinotti of the Ristorante Pinocchio, who will lead you on your culinary endeavors during a Piedmont cooking vacation.
Paniscia is a typical northern Italian dish featuring vegetables, beans, and a local salame, and is also called “Paniscia di Novara,” since it hails from the Piedmontese town of Novara.
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Recipe for Paniscia (Piedmontese Risotto)
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Ingredients
- 350 grams of rice (carnaroli type) (about 12 ½ ounces)
- 1 cup of Gattinara wine
- 4 tbsp of extra virgin olive-oil
- 1 small white onion, diced
- 120 grams “duja” salami (about 4 ¼ ounces)
- 20 grams ‘cotenne’ (boiled pig skin), cut in small pieces (about 2 tbsp)†
- 4 spoons of grated Parmesan cheese
- black pepper to taste
- For the broth:
- 1 liter of vegetable broth
- 100 grams of beans (Borlotti type)
- 100 grams of celery
- 100 grams of carrots
- 100 grams of savoy cabbage
- 100 grams of scallion
- 100 grams of zucchini
- 100 grams of tomato sauce
Instructions
- Cut all the vegetables (except the onion) in small cubes, sauté them slightly in the olive oil and cook them in the vegetable broth for approximately 30 minutes.
- Then brown the diced onion, add the rice and the salami cut in small pieces.
- Cover everything with the red wine.
- Add the pigskin pieces and keep cooking and turning it with a wooden spoon for about 20 minutes by adding a ladel-full of the broth with vegetables every time the rice gets dry-.
- Remove from the fire and stir the rice with cheese and a drizzle of extra virgin olive-oil. Then add the pepper.
- Wait 2-3 minutes before serving or eating the rice. You can add extra parmesan cheese on the top.
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