Panissa alla Vercellese Recipe - Great Italian Chefs

Ingredients

• 400g of carnaroli risotto rice, or baldo rice
• 1/2 onion, finely diced
• 1 Della Duia salami
• 2 tbsp of tomato paste
• 175ml of red wine, preferably Barbera
• 80g of pork fat
• 1 dash of olive oil
• 1 knob of butter, refrigerated
• 2 tbsp of Grana Padano, grated
• salt
• pepper
• 300g of borlotti beans, dried
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 onion, chopped
• 150g of pork rind