Keep the beans and their broth hot while cooking the rice. Add liquid gradually so the rice remains moist without becoming soupy.
Make ahead Soak the beans the night before. They can also be cooked ahead, cooled promptly and refrigerated with their broth; reheat before cooking the rice.
Panissa vercellese
Prep 25 min · Cook 2 hr · Rest 12 hr 1 min · Serves 4 · Difficulty Medium
Method
Cover the beans with 1000 ml cold water and soak for 12 hours in the refrigerator. Drain. Put in a pot with 2000 ml fresh water,150 g onion in quarters,30 g lardo and 4 g salt. Bring to a gentle simmer and cook partly covered for about 90 minutes, until tender. Keep the beans and broth hot.Cover the beans with 4¼ cups cold water and soak for 12 hours in the refrigerator. Drain. Put in a pot with 8½ cups fresh water,5½ oz onion in quarters,1 oz lardo and 4 g salt. Bring to a gentle simmer and cook partly covered for about 90 minutes, until tender. Keep the beans and broth hot.
Finely chop the remaining 70 g onion and 70 g lardo. Warm 30 ml oil in the sauté pan; soften the onion and lardo over low heat for 5 minutes. Add the crumbled salami and tomato paste and stir for 2 minutes.Finely chop the remaining 2½ oz onion and 2½ oz lardo. Warm 2 tbsp oil in the sauté pan; soften the onion and lardo over low heat for 5 minutes. Add the crumbled salami and tomato paste and stir for 2 minutes.
Add the rice and stir for 2 minutes. Pour in the wine and let it evaporate, about 2 minutes. Add the beans and bay leaf, then enough hot bean broth to cover the rice. Cook at a steady simmer for 16–18 minutes, adding broth a ladle at a time and stirring often. Use the reserved 500 ml hot water to top up the broth if needed.Add the rice and stir for 2 minutes. Pour in the wine and let it evaporate, about 2 minutes. Add the beans and bay leaf, then enough hot bean broth to cover the rice. Cook at a steady simmer for 16–18 minutes, adding broth a ladle at a time and stirring often. Use the reserved 2 cups hot water to top up the broth if needed.
When the rice is tender with a slight bite, remove the bay leaf and adjust with the reserved salt as needed. Take off the heat, cover and rest for 1 minute. Stir in the cheese, black pepper and remaining 5 ml oil. Serve immediately, loosening with a little hot broth if needed.When the rice is tender with a slight bite, remove the bay leaf and adjust with the reserved salt as needed. Take off the heat, cover and rest for 1 minute. Stir in the cheese, black pepper and remaining 1 tsp oil. Serve immediately, loosening with a little hot broth if needed.
