How to Make Red Wine Risotto with Beans (Paniscia)

Byamazingfoodstv


Northern Italians put an unexpected spin on risotto for a satisfying one-pot meal.

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37 Comments

  13. Red Wine Risotto with Beans
    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 1/4-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

    INSTRUCTIONS
    1. 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.
    2. 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.
    3. 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.
    4. 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.

  19. I love everything about ATK and CC. I have become very anti-carb after realizing my whole life has been plagued with cravings, usually resulting in food bingeing until my biggest clothes are two sizes too small, then discovering at 60 that eliminating all carbs except some cruciferous vegetables and salad greens resulted in being able to eat all the butter, beef (and all meats), eggs, etc., I want and be thin.

  25. These two are kind of annoying with their commentary. One will go, "Alright, it's time to add some warm water." Then the other says "MMMM" way too over enthusiastic and it just sounds so fake and weird.

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