Panissa is a typical risotto of Piedmontese gastronomy, in particular it was born in the city of Vercelli. It is precisely at a festival presented in this city years ago that I discovered and tasted this risotto. It is a Risotto rich, substantial and nutritious, based on borlotti or Saluggia beans, red wine, lard and duja salami. The recipe is then customized according to the area, with celery, carrots, cabbage or cheese. The history of the panissa is very ancient, in fact it dates back to peasant traditions that used a cereal similar to millet. Salami della duja is a typical sausage from Novara, Biella and Vercelli, whose name refers to the container, a terracotta mug, in which it is aged immersed in lard, so as to remain soft. If we can’t find it, we can replace it with sausage, salami or soft salamis.

Preparation

1

In a saucepan, heat the butter and brown the chopped onion. Add the chopped salami.

2

Let it brown and add the rice. Toast the rice, stirring well to soak it in the sauce.

3

We then blend with the red wine. Once the wine has evaporated, add the broth and let it cook.

4

We follow the cooking times of the rice, adding more broth if necessary.

5

Towards the end of cooking, add the beans.

6

Stir in the butter with the heat off, and serve.

Curiosity:

There is not a single panissa. Panissa is also a typical Ligurian street food, which looks like squares to be eaten cold or fried, while strolling through the alleys of the center. As you have understood, it is a completely different dish from the Vercelli panissa. The Ligurian one is in fact prepared with the same ingredients as the farinata, with the exception of the oil. Chickpea flour and water are then cooked, until a cream is formed, similar to polenta, which is then cooled in a pan and cut into cubes, which can be eaten as they are or fried in hot oil.