International Cooking School Vacations: Paniscia (Piedmontese risotto)
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Paniscia (Piedmontese risotto)

July 2006

Paniscia (Piedmontese risotto)
Enjoy this wonderful recipe from Chef Piero Bertinotti of the Ristorante Pinocchio, who will lead
you on your culinary endeavors at our Elegant Retreat on Lake Maggiore.

Ingredients

350 grams of rice (carnaroli type) (about 12 ½ ounces)
1 cup of Gattinara wine
4 tbsp of extra virgin olive-oil
1 small white onion, diced
120 grams “duja” salami (about 4 ¼ ounces)
20 grams ‘cotenne’ (boiled pig skin), cut in small pieces (about 2 tbsp)†
4 spoons of grated Parmesan cheese
black pepper to taste

For the broth:
1 liter of vegetable broth
100 grams of beans (Borlotti type)*
100 grams of celery*
100 grams of carrots*
100 grams of savoy*
100 grams of scallion*
100 grams of zucchini*
100 grams of tomato sauce*

†Don’t have a local butcher? Look for pig skin at Chinese, Thai, or Vietnamese specialty food shops; or if necessary omit altogether. *(100 grams = about 3 ½ ounces)

Directions

Cut all the vegetables (except the onion) in small cubes, sauté them slightly in the olive oil and cook them in the vegetable broth for approximately 30 minutes.

Then brown the diced onion, add the rice and the salami cut in small pieces.

Cover everything with the red wine.

Add the pigskin pieces and keep cooking and turning it with a wooden spoon for about 20 minutes by adding a ladel-full of the broth with vegetables every time the rice gets dry-.

Remove from the fire and stir the rice with cheese and a drizzle of extra virgin olive-oil. Then add the pepper.

Wait 2-3 minutes before serving or eating the rice; you can add extra parmesan cheese on the top.

Serve with a Nebbiolo wine.

Serves 4