Panissa Piemontese (Panissa Piemontese)

Piedmont's beloved rice and bean risotto — red beans simmered in meat broth, rice cooked in the same pot, and finished with browned sausage, red wine, and a scatter of corn.

Amount	Ingredient
7 oz (200 g)	rice (or 5¼ oz / 150 g quinoa, soaked 8 hours)
¼	small Tropea onion
1 tbsp	red wine
2 tbsp	extra-virgin olive oil
2¾ oz (80 g)	sausage or pork rind (cotica)
5¼ oz (150 g)	red beans (cooked)
2 cups (450 ml)	meat broth
2 tbsp	canned corn
1 sprig	fresh rosemary
	fine salt, black pepper

Panissa is the original Piedmontese risotto: red beans cooked in meat broth until creamy, rice added to the same pot, and a soffritto of sausage and onion deglazed with red wine folded in at the end. A little canned corn, a drizzle of raw olive oil, and black pepper finish it. Hearty enough to be a one-dish meal, simple enough for a cold weeknight, and deeply rooted in the peasant tradition of northwestern Italy.

Ingredient notes: The classic panissa uses red beans, red wine, and pork — sausage, lard, or cotica (pork rind). The recipe allows quinoa as a rice substitute, but rice is the traditional choice. Tropea onion is sweet and mild; any red onion works.

• Pot (for the beans)
• Nonstick skillet (for the sausage)
• Wooden spoon
• Ladle

1. Cook the beans (25 min). Bring the meat broth to a boil, add the red beans, and cook, seasoning with salt and rosemary, until tender.
2. Brown the sausage (5 min). In a nonstick skillet, brown the sausage, well pressed down, in a drizzle of olive oil. Set aside.
3. Soften the onion (5 min). In the same skillet, add the finely chopped onion, a little more oil, and a splash of broth so the onion doesn't burn. Cook until golden.
4. Deglaze (2 min). Return the sausage to the pan and deglaze with the red wine. Wait for the wine to evaporate completely, then turn off the heat.
5. Cook the rice (18 min). In the pot with the beans, add the rice (or quinoa) and cook according to package times.
6. Combine (3 min). When the rice is almost ready, add the sausage and onion mixture. Stir well until the broth dries.
7. Finish and serve (2 min). Season with a little canned corn, raw olive oil, and black pepper. Serve hot.

• The beans make it creamy. Cooked in broth until tender, they give the panissa its body.
• Sausage well pressed. Browning it flat maximizes the caramelized surface.
• Wine fully evaporated. No raw wine flavor — wait until it's gone.
• A splash of broth for the onion. It softens without burning.
• Finish with raw oil. A drizzle of good olive oil at the end is the Piedmontese touch.
• Corn is the surprise. A little canned corn adds sweetness and texture.

Mistake	Why It Hurts	The Fix
Burning the onion	Bitter base	Splash of broth, gentle heat
Wine not evaporated	Raw alcohol taste	Wait for full evaporation
Overcooked rice	Mushy panissa	Follow package times, taste
Dry beans	Hard, undercooked	Cook until tender in broth
Skipping the rosemary	Missing rustic depth	One sprig in the beans
Over-salting	Broth and sausage bring salt	Taste before adding salt

• Quinoa Version: The recipe's modern substitute — soak 8 hours first.
• Cotica Version: Use pork rind instead of sausage for the classic.
• Spicier: A pinch of chili flakes with the onion.
• Vegetarian: Skip the meat, use vegetable broth and olive oil.
• Sage Panissa: Add sage leaves with the onion.

Storage Method	Details
Refrigerator	Store in an airtight container for up to 3 days.
Freezer	Freeze in portions for up to 2 months.
Reheating	Warm gently in a skillet with a splash of broth.

Rustic and hearty, this pairs with:

• Barbera — Piedmont's red, bright and food-friendly.
• Dolcetto — Fruity and easy.
• Nebbiolo — For a more serious meal.
• Rosé — Light and versatile.

Per Serving (about 1½ cups)
Calories	520
Protein	16 g
Fat	18 g
Carbohydrates	74 g
Fiber	8 g

Nutrition values are approximate and will vary with brand choices and substitutions.

What is panissa?

A classic Piedmontese risotto of rice, red beans, red wine, and pork — one of the region's oldest dishes.

Is it the same as a risotto?

It's a cousin — cooked like a risotto but built on beans and broth rather than constant stirring.

Can I really use quinoa?

The original recipe allows it as a substitute — soaked 8 hours, cooked like rice.

What is cotica?

Pork rind — one of the traditional meats for panissa, along with sausage and lard.

Is it a complete meal?

Yes — beans, rice, and meat make it a one-dish dinner, as the recipe itself notes.

• Risotto alla Salsiccia (Volume 3)
• Risotto con Fagioli (Volume 3)
• Minestrone Ticinese (Volume 3)

Recipe from "The Italian Kitchen" by Vita Milanese — Volume 3: Risotto & Rice

Recipe from The Italian Kitchen by Vita Milanese — Volume 3 · Risotto & Rice. Discover all volumes on the ebook page.