Panissa Vercellese

June 09, 2016

Panissa Vercellese


(Traditional Piedmont recipe)

Serves 4 people

Try out this delicious traditional Piedmont recipe using our Cascina Brarola rice, a Parmigiano from our cheese counter, fresh ingredients from our Green Grocer and one of the wonderful Extra Virgin Olive Oils from our Pantry.


  • 400g Cascina Brarola rice
  • 200g dried borlotti or kidney beans
  • 1 Bouillon cube
  • Water for broth
  • 30g tomato paste
  • 300g small salami links
  • 50g lardons
  • 40g Extra virgin olive oil
  • 100g Onion
  • 1 celery leg
  • 1 carrot
  • Parmigiano Reggiano cheese
  • 1 glass of red wine– 150 g



    Step 1: Cook the beans with the carrots, celery, onions, bouillon cube, 1.75 litres  of salted water in a covered pot over a low flame so that the beans doesn’t break apart; when finished cooking, remove the vegetables.

    Step 2: In the saucepan where you will cook the risotto, sautè the onion. Add the lardons and sautè, then add the crumbled salami and brown just for a few seconds. Let the flavors come together for a few moments and then add the rice.

    Step 3: Toast the rice for a few minutes, add the glass of wine and let it evaporate and add the tomato extract. Add 1/3 of the broth and two ladles of beans and mix together. Continue to cook, adding broth and beans once in a while moments.

    Step 4: When finished cooking, after about 13 minutes, add to the risotto a generous dose of cheese and mix together.

    Step 5: Add the remaining beans and serve.

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