Beans and rice

Beans and rice

Panissa

By
From
The Collection
Serves
6
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
300g dried borlotti beans
4 tablespoons olive oil
1 large onion, finely sliced
100g pancetta, cut into small cubes
55g parma ham, cut into small cubes
400g risotto rice such as carnaroli or arborio
100ml red wine, preferably nebbiolo or spanna
2 litres Chicken stock

Method

  1. Soak the beans in plenty of water overnight, then drain. Put them in a saucepan, cover with fresh water and simmer for about 2 hours or until tender. Drain.
  2. Heat the olive oil in a pan, add the onion, pancetta and Parma ham and fry for 5–6 minutes. Add the rice and beans and stir well. Add the red wine and then add the hot stock, ladle by ladle, stirring continuously. Wait until each ladleful has absorbed before you add the next. After 15–20 minutes the rice should be cooked al dente. Serve hot, without Parmesan.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again