In Vercelli their paniscia is called panissa. If differs from its Novarese cousin with the absence of the pork rind, the vegetables and the wine. Generally it is the amount of beans and rice that distinguish the Vercellese version, but we have noticed that some trattoria use a 3-2 ratio of rice to beans, so we have done the same, and reduced the amount to modest portions. The amount of salami can be increased.
- 1.3 litres vegetable stock
- 300 g arborio rice
- 200 g Lamon beans / borlotti beans, soaked overnight, cooked in stock
- 200 g salami, cubed coarsely
- 100 g onion, sliced
- 60 g Parmigiano cheese, grated
- 30 g butter, cut into small pieces
- 15 g olive oil
- 1 tsp lard (optional)
- Salt, large pinch
- Black pepper, large pinch
Cook the beans in the stock, strain and retain the liquid.
In a large deep saucepan fry the onions in the oil and, if using, the lard over a medium heat for about 10 minutes until they began to take on some colour.
Brown the rice in the oil-onion mixture, add the salami, stir and fry for a couple of minutes.
Add the beans and seasonings, and reduce heat.
Pour about 900 ml of the bean cooking liquid into the saucepan, cook over a medium-low heat until the rice has absorbed the liquid.
Test the rice and add about 150 ml of liquid.
When the rice is almost cooked add the butter and half of the cheese, cover and leave to rest for 10 minutes.
Serve, garnish with cheese.