Paniscia

Ingredients

Borlotti beans

1 cup, soaked overnight

Carnaroli rice

1 cup

Pork rind

100g, diced

Sausage

200g, sliced

Savoy cabbage

2 cups, chopped

Carrot

1, diced

Celery

1 stalk, diced

Onion

1, finely chopped

Red wine

1/2 cup

Salt

to taste

Pepper

to taste

Water

4 cups (for cooking beans and risotto)

Instructions

1. Soak the Borlotti beans overnight in plenty of water. Drain and rinse before cooking.
2. In a large pot, bring 4 cups of water to a boil. Add the soaked Borlotti beans and cook until tender, about 1 hour. Reserve 1/2 cup of the cooking water and drain the rest.
3. In a large pan, sauté the diced pork rind over medium heat until crispy. Add the sliced sausage, followed by the chopped onion, celery, carrot, and Savoy cabbage. Sauté until the vegetables are softened, about 5-7 minutes.
4. Add the Carnaroli rice to the pan and toast it for 2-3 minutes, stirring frequently until the grains are translucent.
5. Pour in the red wine and allow it to evaporate completely, stirring occasionally.
6. Add the cooked Borlotti beans along with the reserved cooking water to the pan. Stir well to combine all ingredients.
7. Reduce heat to low and simmer, stirring frequently, until the rice is al dente and has absorbed most of the liquid, about 18-20 minutes. If needed, add additional water to achieve the desired consistency.
8. Season with salt and pepper to taste before serving hot.