Rice Panissa
Risotto • Italian
Description
Rice Panissa
Ingredients
- Pancetta 0 oz
- Spicy salami 0 oz
- Onion 2 heads
- Celery stalk 2 pieces
- Chicken Broth 0 qt
- Fresh Rose Hips 0 oz
- Arborio rice 10 oz
- Red Grape Juice 10 fl oz
- Baking Tomatoes 15 oz
- Canned Baby Beets 15 oz
- Parsley 4 sprigs
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Cut the pancetta and salami into 1 cm pieces, place them in a cold, thick-bottomed pot, and set over medium heat to render the fat. Stir occasionally.
Step 2
Peel the onion and celery, then chop them into 1 cm pieces. Add the vegetables to the pan and cook for 10 minutes or until soft, stirring regularly.
Step 3
In a separate pan, bring the broth to a boil with the rosemary.
Step 4
Stir the rice with the vegetables and sauté for 2 minutes, then pour in the wine and let it evaporate for a couple of minutes.
Step 5
Crush the tomatoes with clean hands, then start adding the broth, one ladle at a time, allowing the liquid to come to a boil before adding more.
Step 6
Keep a close eye on this and stir constantly for 20 minutes or until the rice is cooked but still holds its shape.
Step 7
Drain the liquid from the beans and add them to the pan with the last ladle of broth.
Step 8
When a spoon stands up, everything is ready. Taste and season with black pepper. Finely chop the parsley leaves and stir them into the rice.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!
