We visit the lovely village of Arborio, where Giuseppina shares her recipe for a local hearty rice dish called panissa.
Recipe:
Fresh Salame are 100% ground pork (shoulder and belly) with no rusk. You can swap with an ordinary sausage if you have access to good quality, meaty sausages, otherwise mince your own pork and season it generously with salt and black pepper, minced garlic and a little red wine.
250g dried borlotti (cranberry) beans, cooked, keep the cooking water.
1 litre meat broth
2 shallots, 50g lardo (or the fat from unsmoked bacon rashers), 300g crumbled salame meat (see note above), 350g arborio rice, oil, butter, salt, pepper, 1 tablespoon tomato paste, 30g butter, 60g grated parmesan.
buonissima e poi metto sopra noi la
4 Comments
You know, I think most people who watch your channel really want to see the whole process, with at least a rough recipe. These "shorts" are too short, and very frustrating!
I just made risotto with pancetta, rosemary and borlotti beans. This Panissa seems delicious as well!
why is the short in hdr and not the video. The italian sun blinds my tired eyes😅
I'm going to have a go at an approximation of this here once I get shopping ❤❤❤. Superb.