Classic Risotto Recipes


Modern twists on time-honoured favourites.


Risotto recipe: ‘Paniscia’ Verunese modern style


GG004-Panissa

What you need

  • [   ] 300 g Riserva 1856 Carnaroli rice
  • [   ] 100 g salami 'd'la duja'
  • [   ] 100 g black beans
  • [   ] 50 g chopped bacon fat
  • [   ] 2 dl extra-virgin olive oil
  • [   ] 50 g pigskin previously 'whitened'
  • [   ] 50 g butter
  • [   ] 40 g grana cheese
  • [   ] grated
  • [   ] 3 carrots
  • [   ] diced
  • [   ] 2 celery ribs
  • [   ] diced
  • [   ] 1 small savoy cabbage cut in julienne style
  • [   ] 5 shallots
  • [   ] finely chopped
  • [   ] 2 small leeks
  • [   ] finely chopped
  • [   ] 2 garlic cloves
  • [   ] 2 tomatoes
  • [   ] skinned and seedless
  • [   ] chives
  • [   ] parsley
  • [   ] 1.5 litres hot vegetable stock

Proposed by:


40'
4
Medium

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How to prepare:

Risotto recipe‘Paniscia’ Verunese modern style: cook the beans in salty water with a laurel leaf and one of the shallots.

 

Using a saucepan rown 2 shallots in 20 g of butter, together with one of the leeks, the bacon fat and the pigskin adding rosemary and laurel. Add the savoy cabbage, then the carrots and celery. Cover with the stock and bring to boil.

 

Fry one shallot in a pan using 40 g butter and add the tomatoes. Pour in the rice, the stewed vegetables and a handful of cooked beans.

 

Continue cooking whilst stirring and gradually adding the vegetable stock. When the rice is ‘al dente’, break the salami into crumbs and add, together with the remaining beans.

 

Mix in the grana cheese and the remaining butter. Garnish with finely chopped chives and parsley.

 
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For this recipe:

CARNAROLI