Red Wine Risotto with Beans (Paniscia)

Name: Red Wine Risotto with Beans (Paniscia)
Yield: Serves 6 to 8
Ingredients: 2 tablespoons, extra-virgin olive oil; 2 ounces, pancetta, chopped fine; 1 , onion, chopped fine; 1 , carrot, chopped fine; 1 , celery rib, chopped fine; , Salt and pepper; 6 , garlic cloves, minced; 1 1/2 cups, Arborio rice; 6 ounces, salami, cut into 1/4-inch dice; 2 tablespoons, tomato paste; 1 cup, dry red wine; 4 cups, chicken broth; 1 small head, green cabbage, halved, cored, and cut into ½-inch pieces (4 cups); 1 (15-ounce) can, pinto beans, rinsed; 1 cup hot tap, water, plus extra as needed; 1 ounce, Parmesan cheese, grated (½ cup), plus extra for serving; 2 tablespoons, unsalted butter; 2 teaspoons, red wine vinegar; 2 tablespoons, chopped fresh parsley

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Appears in Cook's Illustrated January/February 2018

Side Dishes

Rice

Cookbook Collection

SERVES6 to 8

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WHY THIS RECIPE WORKS

Making this deeply flavored, hearty winter specialty is typically a lengthy process of combining a minestrone-like soup with risotto. We eliminated the need to make two separate dishes and simplified its preparation to make one hearty risot...

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