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.
Total Time:45 minutes
Yield:4 servings 1x
65grams smoked pancetta cubes
50grams chopped salami
1 onion, peeled
1 stick of celery
1litre (4 cups) beef stock
1 sprig fresh rosemary
300grams risotto rice
250ml (1 cups) red wine
1 can (400 grams) plum tomatoes
1 can (400 grams) barlotti beans, drained
fresh parsley, for garnish, optional
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.
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.
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.
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.
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.