Risotto with Salami and Red Beans


Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 1998

  • About

This hearty winter dish is a simplified adaptation of the sophisticated restaurant version we ate at Osteria Cascine dei Fiori, in the wet green countryside just east of Vercelli, in the heart of Italy’s rice country. Originally panissa was a practical country dish of rice, beans, and pork, satisfying and filling on a cold damp day.

This version has small pieces of salty salami and soft rich small red beans in the tender flavorful rice. The beans are cooked ahead; the bean co