Panissa

Ingredients

Borlotti beans

1 cup, soaked overnight

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Salami

150g, diced

Arborio rice

1 cup

Red wine

1/2 cup

Vegetable broth

3 cups

Salt

to taste

Black pepper

to taste

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. Soak the borlotti beans overnight in plenty of water to rehydrate.
2. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
3. Add the diced salami to the pot, browning it for an additional 3-4 minutes until it releases its flavorful oils.
4. Drain the soaked borlotti beans and add them to the pot. Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any browned bits. Add enough vegetable broth to cover the beans.
5. Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 1 hour, or until the beans are tender.
6. Stir in the Arborio rice, ensuring it is well distributed. Continue to cook, stirring occasionally, until the rice is tender and has absorbed most of the liquid, about 20 minutes. If the mixture becomes too thick, gradually add more broth as needed.
7. Season with salt and pepper to taste.
8. Serve the panissa hot, garnished with freshly chopped parsley for a pop of color and freshness.