Classic Risotto Recipes


Modern twists on time-honoured favourites.


‘Panissa’ risotto


5

What you need

  • [   ] 350 g Gran Gallo Arborio Risotto rice
  • [   ] 300 g 'borlotti' beans
  • [   ] 70 g butter
  • [   ] 70 g fresh salami
  • [   ] 50 g pork rind
  • [   ] ½ glass of Barbera red wine
  • [   ] a knob of butter
  • [   ] extravirgin olive oil
  • [   ] 1 l hot beef stock
  • [   ] garlic
  • [   ] 1 onion
  • [   ] salt and pepper

Proposed by: null


20'
4
Medium

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How to prepare:

‘Panissa’ risotto: boil the beans with garlic in salted water until soft. Boil the pork rind separately and when cooked cut into small pieces. Fry the chopped onion in a knob of butter. Of extra virgin olive oil until soften but not coloured.

 

 

Add the risotto and the beans and coat. Add the wine and simmer until it evaporates. Add a ladleful of the hot stock and simmer. As stock is absorbed add more when necessary. Continue in this way until the risotto is cooked but still ‘al dente’ in the centre. Remove from heat, add the chopped salami and pork rind. Pepper and season to taste and then serve.


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GRAN GALLO