Paniscia Alla Novara (Risotto Novara Style) |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
Speciality of the Restaurante Cambio, Torino, Piemonte, Italia as noted on a clipping from a magazine artlcle in my grandmother's recipe box. Ingredients:
1 lb savoy cabbage |
3 carrots, peeled and sliced |
2 stalks white celery, trimmed and sliced |
1 leek, trimmed and diagonally sliced |
2 tablespoons fresh basil, finely chopped |
3 tablespoons fresh parsley, finely chopped |
1 teaspoon dried bay leaf |
1 teaspoon dried oregano |
8 ounces borlotti beans |
4 slices bacon, very fatty and chopped thinly |
1/2 lb ground italian sausage |
6 tablespoons olive oil |
salt, to taste |
1 cup white wine |
1 lb risotto rice (arborio) |
Directions:
1. In a large saucepan put all the vegetables, salt and dried herbs; pour in water to cover and bring to boil.
2. Cover and cook gently for 5 minutes.
3. Add beans and keep cooking for 60-80 minutes. The soup must not be too thick.
4. In a large saucepan put oil, bacon and sausage. Crumble sausage while cooking. Cook gently for 3-5 minutes and then stir in rice. Cook for 3-4 minutes until rice looks milky.
5. Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of the vegetable soup and simmer until absorbed, stirring.
6. Keep on adding soup, ladle by ladle, until rice is tender.
7. Serve after 10-15 minutes.
|
|