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    Home » Recipes » Italian Panissa Rice & Beans

    December 1, 2021 Dinner

    Italian Panissa Rice & Beans

    Jump to Recipe·Print Recipe

    Disclosure: This post contains some affiliate links. I will receive a small commission if you make a purchase as a result of clicking one of these links. There is no additional cost to you. 

    If you wish your risotto was a bit trashed up, what you want is Panissa. It's like Italian rice and beans, and it's awesome. With pancetta, salami, and barlotti beans, Panissa Rice is extra in the best way.

    In the midst of all the hustle and bustle that December can bring, a few moments of solace stirring a big heavy pot in your warm cozy kitchen can be a blessing. Put on your favorite album. Choose your favorite wooden spoon. Take a deep breath and prepare to manifest an oasis of calm, nourishment, and quiet pleasure.

    I believe your energy transfers into the food that you create. Whenever I try to cook while I'm overly stressed or exhausted, it never turns out as good. But when I allow myself to take a breath and enjoy the act of cooking, I am healed, and my food can heal others. You have that power, too.

    Panissa Italian Dirty Rice with barlotti beans

    What makes Panissa Rice so awesome?

    I like to refer to this Panissa as Italian Rice & Beans. It's like trashed up risotto, and it is extra awesome. It starts with a base of pancetta and chopped salami, so right off the bat, we're winning. Then into the risotto rice, we're stirring in pureed plum tomatoes, red wine, and beef stock. The color is rich and deep and just looks so flavorful.

    The last addition is hearty barlotti beans making this dish feel rustic and filling. Risotto can sometimes seem a bit skimpy, but this Panissa Rice is definitely a meal unto itself. Serve it with crusty bread and finish off that bottle of red wine. If you can eat this in front of a fire, I think that would really complete the spell.

    Panissa Italian Dirty Rice with rosemary

    Magickal Properties of Rice

    According to Witchipedia, the word for rice is synonymous with the word for food in many cultures. It's such an important plant, it has kept much of the world alive for centuries. Rice is associated with the elements of earth and air, but I can't help but feel that it must hold water energy as well, given that it's grown in flooded fields. Some sources say it's feminine in nature, and others masculine, so use your intuition here.

    Rice can be used in spells for money, prosperity, fertility, protection, rain, and security. You can also incorporate color magic by dying your rice for spell purposes. Green for prosperity, red for fertility, etc. You can also use the natural variants in color to correspond with your intention.

    You've probably done a fertility spell with rice if you've ever been to a wedding. Although throwing rice has now gone out of favor because of concerns for wildlife, this tradition is really just a fertility blessing on the newly married couple. You can also keep a jar of rice by your front door as a protection spell. Mischevous spirits will feel compelled to count every grain and be too distracted to enter your home.

    For information on other ingredients in this recipe, check the Kitchen Magick page.

    Panissa Italian Dirty Rice in three bowls

    How to make Italian Panissa Rice & Beans

    While there are no complicated techniques in this recipe, it is time consuming, as just like with risotto, you need to stir it constantly, slowly adding liquid as you go. This recipe starts, though, by cooking some pancetta and salami. Off to a good start. The next layer of flavor comes from finely chopped onion and celery. I use my food processor to chop it, then add it to the pot with the pork. Let the veggies cook until softened.

    We're also going to steep some fresh rosemary in our hot beef stock before we stir it into the rice. I usually use stock cubes, so I just mix up the stock in a big measuring jug with freshly boiled water from the kettle, and submerge a sprig of rosemary.

    From here on out, it's basically the same as making risotto. Add your rice to the pot with the pork and the veg and let it cook for a couple minutes until it smells nutty. Then add in some red wine and tomatoes. You can just squish in some whole plum tomatoes with your hands if you're feeling rustic. I already had my food processor out, so I blitzed them in there for a few seconds before adding to the pot. Let this bubble and keep stirring it until most of the liquid is absorbed, then start stirring in your beef stock a bit at a time, stirring all the while. This is a great chance to infuse the pot with your intentions. It'll take about 20 minutes.

    Once your rice is cooked through but still chewy, you'll stir in a drained can of barlotti beans along with another splash of stock. Season with salt and pepper and scatter some chopped parsley over the top before serving if you're feeling fancy.

    FAQ

    What's the difference between risotto and panissa?

    From what I can tell, panissa is just more rustic and has more stuff in it than risotto. It's also a bit thicker. With the addition of cured pork and beans, it's more of a complete, one pot meal.

    Panissa Italian Dirty Rice in a white bowl

    For me, cooking is a chance to take a break, and I find a lot of comfort in that. This Italian Panissa Rice and Beans with fill your stomach and your spirit. It'll be awesome.

    Looking for more awesome rice recipes? Try some Risotto Bolognese or this Lemon Risotto.

    Print

    Italian Panissa Rice & Beans

    Panissa Italian Dirty Rice in three bowls
    Print Recipe

    If you wish your risotto was a bit trashed up, what you want is Panissa. It's like Italian rice and beans, and it's awesome. With pancetta, salami, and barlotti beans, Panissa Rice is extra in the best way. 

    • Author: Renee Rendall
    • Prep Time: 10
    • Cook Time: 35
    • Total Time: 45 minutes
    • Yield: 4 servings 1x
    • Category: Dinner
    • Method: Stovetop
    • Cuisine: Italian

    Ingredients

    Units Scale
    • 65 grams smoked pancetta cubes
    • 50 grams chopped salami
    • 1 onion, peeled
    • 1 stick of celery
    • 1 litre (4 cups) beef stock
    • 1 sprig fresh rosemary
    • 300 grams risotto rice
    • 250 ml (1 cups) red wine
    • 1 can (400 grams) plum tomatoes
    • 1 can (400 grams) barlotti beans, drained
    • fresh parsley, for garnish, optional

    Instructions

    1. Add the pancetta and salami to a large, heavy pot and put it on medium high heat to render the fat from the pork. Stir occasionally for about five minutes.
    2. While your pork is cooking, roughly chop your onion and celery and add them to the bowl of your food processor. Process until the veggies are chopped as small as you'd like. Add the veg to the pot, reduce the heat to medium low, and let this cook, stirring occasionally, for about 10 minutes until the veggies are softened.
    3. If you need to make up your stock cubes, do this while the veg is cooking. If you're using boxed or canned stock, add it to a small saucepan and bring it to a simmer. Add the rosemary sprig to the stock as it's heating and just leave it to infuse.
    4. Once your veg is cooked, add the rice to the pot and give it a stir. Let it toast for about 2 minutes until it starts to smell nutty. Then add the wine and the tomatoes. You can either squish the tomatoes in with your hand or blitz them in the food processor first. Stir the rice until this liquid is absorbed, then start adding the stock, about a half cup at a time, and keep stirring until it's all absorbed before adding more. You'll continue to stir and add stock for about 20 minutes. Taste the rice to see if it's cooked through. 
    5. Add the beans and another dose of beef stock to the pot, and give it another stir. Taste for seasonings and add salt and black pepper if needed. Sprinkle fresh chopped parsley over each bowl before serving if you like.

    Keywords: Rice, Italian, Recipe

    Did you make this recipe?

    Tag @renee_awesomeon20 on Instagram and hashtag it #awesomeon20

    Recipe Card powered byTasty Recipes

    Recipe slightly adapted from Jamie Cooks Italy by Jamie Oliver.


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