Red Wine Risotto with Beans (Paniscia)
Why This Recipe Works
Making this deeply flavored, hearty winter specialty is typically a lengthy process of combining a minestrone-like soup with risotto. We eliminated the need to make two separate dishes and simplified its preparation to make one hearty risotto. Sautéed pancetta and mirepoix made a strong flavor base to which we added tomato paste and garlic for more savory depth. In place of the hard-to-find traditional Italian salam d'la duja, we used mild Italian-style salami, sautéing it with the Arborio rice before adding red wine and broth. Using our streamlined risotto method, we incorporated most of the liquid in one addition, making the cooking mostly hands-off. Near the end of cooking, we added chopped cabbage and creamy canned pinto beans. We finished the dish with butter for even more richness and red wine vinegar to brighten the meaty flavors.