Panissa alla Vercellese

Name: Panissa alla Vercellese
Ingredients: 400 g risotto rice, ideally carnaroli rice; ½ onion; 1 small BFS Good Ordinary or Fennel Salami - skinned and finely chopped; 175 ml red wine, preferably Barbera; 80 g pork fat or lardo; 1 dash olive oil; 1 l BFS bone broth; 1 knob of butter, refrigerated; 2 tbsp Grana Padano, grated; pinch of salt and pepper; 300 g borlotti beans, dried; 2 carrots, chopped; 2 celery sticks, chopped; 1 onion, chopped; 150 g pork rind

bensfarmshop.co.uk

A classic nose to tail Piedmontese risotto.

View full recipe on bensfarmshop.co.uk

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