Entree: Italy – Piedmont – Panissa (Hearty Piedmont rice stew made with cured pork, soffritto, white wine, and cheese)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 22 min

Additional 3 min

Total 45 min

Ingredients

- 2 cups (400 g) Carnaroli or Arborio rice
- 6 cups (1.4 L) hot chicken or vegetable stock
- 4 oz (115 g) pancetta, diced
- 4 oz (115 g) cured salami, diced
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 1 medium carrot, finely diced, about 3 oz (85 g)
- 2 stalks celery, finely diced, about 2.5 oz (70 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 g) unsalted butter
- 1/2 cup (120 ml) dry white wine
- 1/4 cup (30 g) finely grated Parmigiano-Reggiano, plus additional for serving
- Salt to taste
- Freshly ground black pepper to taste
- Chopped fresh parsley for garnish (optional)

Instructions

1. Heat 2 tbsp (30 ml) olive oil in a large, heavy-bottomed pot over medium heat. Add the diced pancetta and salami and cook until the fat renders and pieces begin to brown, about 5–7 minutes.
2. Add the remaining 1 tbsp (15 ml) olive oil and the chopped onion, carrot, and celery. Sweat the soffritto until vegetables are soft and translucent, about 8–10 minutes.
3. Add the rice and toast, stirring constantly, for 2–3 minutes until the grains become glossy and slightly translucent at the edges.
4. Pour in the white wine and cook until mostly evaporated, stirring to deglaze any browned bits on the bottom of the pot.
5. Add 2 cups (480 ml) of the hot stock to the rice and stir gently. Maintain a gentle simmer and add stock, 1 cup (240 ml) at a time, allowing the rice to absorb most of the liquid between additions. Stir occasionally to keep the rice from sticking.
6. When the rice is al dente (after about 18–22 minutes total cooking time), stir in the butter and 1/4 cup (30 g) grated Parmigiano-Reggiano. Adjust seasoning with salt and pepper.
7. Remove from heat, cover, and let rest for 2–3 minutes. Serve hot with an extra sprinkle of Parmigiano-Reggiano and chopped parsley if desired.