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Best Easy Panissa Vercellese con Salame Recipe

Name: Best Easy Panissa Vercellese con Salame Recipe
Total time: 65 min
Yield: 350 g
Ingredients: Arborio rice 2 cups; Borlotti beans, cooked and drained 2 cups; Salame (mild Italian), casing removed 6 oz; Yellow onion, diced 1 pieces; Celery stalks, diced 2 pieces; Carrot, diced 1 pieces; Olive oil 2 tbsp; Chicken broth 6 cups; Freshly ground black pepper 0.5 tsp; Kosher salt 1 tsp; Fresh sage, chopped 1 tbsp

Vercelli-style risotto with borlotti beans and crumbled salame is hearty Piedmontese peasant fare. This protein-packed mediterranean rice dish makes a filling family meal for cooler months.

Cook 65 min Difficulty NORMAL 510 kcal

#mediterranean #high protein

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Ingredients

Main ingredients

Arborio rice 2 cups
Borlotti beans, cooked and drained 2 cups
Salame (mild Italian), casing removed 6 oz
Yellow onion, diced 1 pieces
Celery stalks, diced 2 pieces
Carrot, diced 1 pieces
Olive oil 2 tbsp
Chicken broth 6 cups

Seasonings/Sauce

Freshly ground black pepper 0.5 tsp
Kosher salt 1 tsp
Fresh sage, chopped 1 tbsp

Nutrition summary

Carbohydrates 62 g 49%

Protein 21 g 16%

Fat 18 g 35%

Serving size 350g

Cooking steps

1

Heat 2 tbsp olive oil in a large heavy pot over medium heat. Add the diced onion, celery, and carrot. Sauté for 7 minutes, stirring occasionally, until vegetables are softened but not browned.
2

Crumble the salame into the pot and continue to cook for 3–4 minutes, allowing it to render slightly and become fragrant.
3

Stir in the Arborio rice and cook, stirring constantly, for 2 minutes until the rice is glossy and edges are translucent. Maintain medium heat for even toasting.
4

Pour in 1 cup of warm chicken broth and simmer, stirring frequently. When nearly absorbed, add another cup of broth, continuing to stir gently.
5

After about 10 minutes, add the borlotti beans and chopped fresh sage. Continue adding broth in 1-cup increments, stirring often and adjusting heat to keep at a gentle simmer.
6

Taste the rice after about 18–20 minutes. When the rice is creamy but still al dente, stir in salt and black pepper to season. Remove from heat, cover, and rest for 3–5 minutes before serving.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The core ingredients defining Panissa Vercellese con Salame are Arborio rice, borlotti beans, and quality Italian salame. Arborio gives the dish its classic creamy risotto texture, borlotti beans add heartiness and earthy flavor, while salame infuses a savory, rich character that sets this Piedmontese recipe apart.

Q. How should I control the heat during cooking to get the best results?

Start by gently sautéing aromatics over medium heat to build flavor without browning. When toasting the rice, keep the heat at medium so the grains become glossy and translucent but don’t burn. Once broth additions begin, maintain a steady gentle simmer. Stir frequently and adjust the heat as needed to prevent sticking and promote even cooking, resulting in a creamy risotto.

Q. How do I prevent the rice from becoming mushy or undercooked?

To achieve the ideal texture, add the broth gradually and taste the rice often during the final stages. Stop adding liquid once the rice is creamy on the outside but retains a slight bite at the center (al dente). Resting the risotto covered for a few minutes off the heat lets the texture settle and avoids overcooking.

Q. How many calories and macronutrients are in each serving?

Each serving contains approximately 510 kcal, with 62g carbohydrates (49% of calories), 21g protein (16%), and 18g fat (35%). This makes the dish hearty, with a balanced macronutrient profile for a protein-rich family meal.

Best Easy Panissa Vercellese con Salame Recipe

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