Panissa vercellese

Method

1. 1 Soak borlotti beans for 8 hours, then cook them with 1 liter of water for 50 minutes to make a thick bean broth.
2. 2 The Vercelli version only contains beans and onions, without the vegetables found in the Novara version, so the bean flavor is very prominent.
3. 3 Fry the salami and diced pork fat for 8 minutes, then add the onions and sauté for 6 minutes.
4. 4 Fry the rice in oil for 3 minutes, then pour in red wine and simmer until completely reduced.
5. 5 Add the bean broth one ladleful at a time and stir continuously for 18 minutes.
6. 6 Mix in the whole beans at the end, then sprinkle with Parmigiano and pepper, without adding butter like in regular risotto.

With an appliance

• Pressure cooker 58 min

  Replace step 1: cook the soaked borlotti beans in 1 liter of water under high pressure for 18 minutes, then release the pressure naturally for 10 minutes; this reduces cooking time by about 22 minutes compared to the usual 50 minutes, resulting in evenly cooked, fluffy beans without needing to monitor the boiling point. In step 5, still add the bean water to the rice in small amounts to maintain the panissa texture; do not cook the rice under pressure.