Panissa Rice

Cook time 2 hours (+ soaking overnight)
Servings 4

Ingredients

3/4 cup of dried borlotti beans, soaked overnight

1 ham hock

1 brown onion, halved and studded with 3-4 cloves each

1 bouquet garnis made up of 3 sprigs each of bay leaves, thyme, parsley and rosemary

100g pepperoni salami, casing removed and finely chopped

1¼ cup Arborio rice

200ml red wine

400g can of crushed tomatoes

1 large handful of grated Parmesan

40g butter

Salt and pepper

Panissa Rice

Method

Place the soaked and drained beans, ham hock, onion and bouquet garnis into a pot and cover with plenty of water. Bring up to a boil and then turn down to a simmer with the lid on. Cook gently for 1-1½ hours or until beans are soft and meat falls away easily from the bone.

Remove ham hock with a slotted spoon and cool enough to handle. Pick and shred meat and discard the bones, fat and skin. Drain the beans and reserve. Also reserve 1¼ litres of the bean and ham stock.

Heat a splash of olive oil into a sauté pan and add the pepperoni. Cook over a medium heat for 2-3 minutes then add the rice and coat in the salami. Now add the wine and reduce by a third before adding the tomatoes. Bring to a boil and then add half of the reserved stock. Cook for 10 minutes to allow the rice to absorb the liquid and then add the remaining stock and cook for a further 8-10 minutes or until rice is al dente. Now add the butter, reserve ham hock, beans and Parmesan. Stir and check seasoning (it may not need any salt as the pepperoni and ham could be salty enough). Removed from the heat, cover and stand for 3-4 minutes before serving.