Paniscia Alla Novara Risotto Novara Style Food

PANISCIA ALLA NOVARA (RISOTTO NOVARA STYLE)

Paniscia Alla Novara (Risotto Novara Style) image

Speciality of the Restaurante Cambio, Torino, Piemonte, Italia as noted on a clipping from a magazine artlcle in my grandmother's recipe box.

Provided by Member 610488

Categories Pork

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 15

Ingredients

1 lb savoy cabbage
3 carrots, peeled and sliced
2 stalks white celery, trimmed and sliced
1 leek, trimmed and diagonally sliced
2 tablespoons fresh basil, finely chopped
3 tablespoons fresh parsley, finely chopped
1 teaspoon dried bay leaf
1 teaspoon dried oregano
8 ounces borlotti beans
4 slices bacon, very fatty and chopped thinly
1/2 lb ground Italian sausage
6 tablespoons olive oil
salt, to taste
1 cup white wine
1 lb risotto rice (Arborio)

Steps:

In a large saucepan put all the vegetables, salt and dried herbs; pour in water to cover and bring to boil.
Cover and cook gently for 5 minutes.
Add beans and keep cooking for 60-80 minutes. The soup must not be too thick.
In a large saucepan put oil, bacon and sausage. Crumble sausage while cooking. Cook gently for 3-5 minutes and then stir in rice. Cook for 3-4 minutes until rice looks milky.
Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of the vegetable soup and simmer until absorbed, stirring.
Keep on adding soup, ladle by ladle, until rice is tender.
Serve after 10-15 minutes.

Nutrition Facts : Calories 410, Fat 23.4, SaturatedFat 5.9, Cholesterol 23.9, Sodium 549, Carbohydrate 33.1, Fiber 5.8, Sugar 3.5, Protein 12.4

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