Red Wine Risotto with Beans (Paniscia)
By Annie PetitoPublished on October 16, 2017
Yield
Serves 6 to 8
Ingredients
2 tablespoons extra-virgin olive oil 2 ounces pancetta, chopped fine1 onion, chopped fine1 carrot, chopped fine1 celery rib, chopped fineSalt and pepper 6 garlic cloves, minced1 ½ cups Arborio rice 6 ounces salami, cut into ¼-inch dice2 tablespoons tomato paste 1 cup dry red wine 4 cups chicken broth 1 small head green cabbage, halved, cored, and cut into ½-inch pieces (4 cups)1 (15-ounce) can pinto beans, rinsed1 cup hot water, plus extra as needed1 ounce Parmesan cheese, grated (½ cup), plus extra for serving2 tablespoons unsalted butter 2 teaspoons red wine vinegar 2 tablespoons chopped fresh parsley
Before You Begin
We prefer to use a smaller, individually packaged, dry Italian-style salami such as Genoa or soppressata, but unsliced deli salami can be used.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion, carrot, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds. Add rice and salami and cook, stirring frequently, until rice grains are translucent around edges, about 3 minutes.
- Stir in tomato paste and cook until fragrant, about 1 minute. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir in broth, reduce heat to medium-low, cover, and simmer for 10 minutes, stirring halfway through simmering.
- Stir in cabbage and continue to cook, covered, until almost all liquid has been absorbed and rice is just al dente, 6 to 9 minutes longer.
- Add beans and hot water and stir gently and constantly until risotto is creamy, about 3 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in Parmesan and butter. If desired, add up to 1 cup extra hot water to create fluid, pourable consistency. Stir in vinegar and season with salt and pepper to taste. Sprinkle with parsley and serve immediately, passing extra Parmesan separately.
Yield
Serves 6 to 8Ingredients
2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped fine
1 onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
Salt and pepper
6 garlic cloves, minced
1 ½ cups Arborio rice
6 ounces salami, cut into ¼-inch dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups chicken broth
1 small head green cabbage, halved, cored, and cut into ½-inch pieces (4 cups)
1 (15-ounce) can pinto beans, rinsed
1 cup hot water, plus extra as needed
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons unsalted butter
2 teaspoons red wine vinegar
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
Ingredients
2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped fine
1 onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
Salt and pepper
6 garlic cloves, minced
1 ½ cups Arborio rice
6 ounces salami, cut into ¼-inch dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups chicken broth
1 small head green cabbage, halved, cored, and cut into ½-inch pieces (4 cups)
1 (15-ounce) can pinto beans, rinsed
1 cup hot water, plus extra as needed
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons unsalted butter
2 teaspoons red wine vinegar
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
Ingredients
2 tablespoons extra-virgin olive oil
2 ounces pancetta, chopped fine
1 onion, chopped fine
1 carrot, chopped fine
1 celery rib, chopped fine
Salt and pepper
6 garlic cloves, minced
1 ½ cups Arborio rice
6 ounces salami, cut into ¼-inch dice
2 tablespoons tomato paste
1 cup dry red wine
4 cups chicken broth
1 small head green cabbage, halved, cored, and cut into ½-inch pieces (4 cups)
1 (15-ounce) can pinto beans, rinsed
1 cup hot water, plus extra as needed
1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
2 tablespoons unsalted butter
2 teaspoons red wine vinegar
2 tablespoons chopped fresh parsley
Test Kitchen Techniques
Why This Recipe Works
Making this deeply flavored, hearty winter specialty is typically a lengthy process of combining a minestrone-like soup with risotto. We eliminated the need to make two separate dishes and simplified its preparation to make one hearty risotto. Sautéed pancetta and mirepoix made a strong flavor base to which we added tomato paste and garlic for more savory depth. In place of the hard-to-find traditional Italian salam d'la duja, we used mild Italian-style salami, sautéing it with the Arborio rice before adding red wine and broth. Using our streamlined risotto method, we incorporated most of the liquid in one addition, making the cooking mostly hands-off. Near the end of cooking, we added chopped cabbage and creamy canned pinto beans. We finished the dish with butter for even more richness and red wine vinegar to brighten the meaty flavors.
Before You Begin
We prefer to use a smaller, individually packaged, dry Italian-style salami such as Genoa or soppressata, but unsliced deli salami can be used.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion, carrot, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds. Add rice and salami and cook, stirring frequently, until rice grains are translucent around edges, about 3 minutes.
- Stir in tomato paste and cook until fragrant, about 1 minute. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir in broth, reduce heat to medium-low, cover, and simmer for 10 minutes, stirring halfway through simmering.
- Stir in cabbage and continue to cook, covered, until almost all liquid has been absorbed and rice is just al dente, 6 to 9 minutes longer.
- Add beans and hot water and stir gently and constantly until risotto is creamy, about 3 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in Parmesan and butter. If desired, add up to 1 cup extra hot water to create fluid, pourable consistency. Stir in vinegar and season with salt and pepper to taste. Sprinkle with parsley and serve immediately, passing extra Parmesan separately.
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