Panissa

• 300 g dried borlotti beans
• 4 tbsp olive oil
• 1 large

Soak the beans in plenty of water overnight, then drain. Put them in a saucepan, cover with fresh water and simmer for about 2 hours or until tender. Drain.

Heat the olive oil in a pan, add the onion, pancetta and Parma ham and fry for 5-6 minutes. Add the rice and beans and stir well. Add the red wine and then add the hot stock, ladle by ladle, stirring continuously. Wait until each la