Paniscia
Vegetable-and-lard risotto
- 450 g (1 lb) savoy
- 3 carrots, peeled and sliced
- 2 sticks white celery, trimmed and sliced
- 1 leek, trimmed and diagonally sliced
- 2 tablespoons finely chopped fresh basil
- 3 tablespoons finely chopped fresh parsley
- 1 teaspoon dried laurel
- 1 teaspoon dried oregano
- 225 g (8 oz) beans (borlotti; frozen too)
- 4 slices of bacon- fat
- 1 little "salame" in fat
- 250 ml (8 fl oz - 1 1/4 cup) red wine
- 6 tablespoons olive oil
- Salt
- 450 g (1 lb) risotto (arborio) rice
- Time:
xx minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: XX (kCal) - XX (kJ)
Protein: XX (g)
Total fat: XX (g)
Total carbohydrate: XX (g)
Sugars: XX (g)
In a large saucepan put all the vegetables, salt and dried herbs; pour in water and bring to boil.
Cover and cook gently for 5 minutes.
Then add beans and keep cooking for 60-80 minutes.
The soup must not be too thick.
Prepare risotto. In a large saucepan put oil, bacon-fat and "salame", peeled and crumbled.
Cook gently for 3-5 minutes and then stir in rice.
Cook for 3-4 minutes until rice looks milky.
Add wine, and simmer until absorbed, stirring.
At this point add 2 ladlefuls of the vegetable soup and simmer until absorbed, stirring. Keep on adding soup, ladle by ladle, until rice is tender.
Serve after 10-15 minutes.
What's the right wine for " Risotto , Italian style " ?
Our suggestion is: Grignolino or Barbera (red Italian wines from Piedmont)
Greetings from Italy!
If you want to combine this dish with other ones for a complete menu, consult our "Members-only Area".
