Panissa rice
4 servings
55 minutes
Rice Panissa is a traditional Italian dish filled with rich flavor and deep history. Originating from northern Italy, it combines the tenderness of Arborio rice with the aroma of smoked meat delicacies—pancetta and salami. The dish gains a special texture through the gradual addition of broth infused with rosemary, while peeled tomatoes add a pleasant acidity to the rice. A light bitterness from red wine balances the rich flavors, and beans add creamy richness. In the end, fresh parsley and ground black pepper highlight the depth of flavor. This rice is perfect as a hearty main dish or as a side to meat, reminiscent of cozy family dinners under the warm Italian sun.
1
Cut the pancetta and salami into 1 cm pieces, place them in a cold thick-walled pot, and set over medium heat to render the fat. Stir occasionally.
- Pancetta: 50 g
- Salami: 50 g
2
Clean the onion and celery, then cut them into 1 cm pieces. Place the vegetables in a pan and cook for 10 minutes or until soft, stirring regularly.
- Onion: 2 heads
- Celery stalk: 2 pieces
3
In a separate pan, bring the broth to a boil with rosemary.
- Meat broth: 1 l
- Fresh rosemary: 30 g
4
Stir the rice with vegetables for 2 minutes, then pour in the wine and let it evaporate for a couple of minutes.
- Arborio rice: 300 g
- Dry red wine: 250 ml
5
Mash the tomatoes with clean hands, then start adding broth, one ladle at a time, allowing the liquid to boil before adding more.
- Pelati (whole peeled tomatoes): 400 g
- Meat broth: 1 l
6
Carefully monitor this and stir constantly for 20 minutes or until the rice is cooked but still holds its shape.
- Arborio rice: 300 g
7
Drain the liquid from the beans and add to the pan with the last ladle of broth.
- Canned beans: 400 g
- Meat broth: 1 l
8
When the spoon stands up, everything is ready. Taste and season with black pepper. Finely chop the parsley leaves and mix them into the rice.
- Ground black pepper: to taste
- Parsley: 4 sprigs