Weekly Winner: Paniscia is a Panacea for the Winter Blahs

See what I did there? OK, I admit it. This is NOT a pretty dish. But what it is missing in the looks department, it more than makes up for in taste and comfort. This dish will definitely cure what ails you during this frigid, pandemic-ridden winter in Chicago.

You may be asking: “But what is it?” Valid question. I had no idea what Paniscia was. The best way I can think to describe it is to imagine if risotto, red beans and rice and a hearty bean soup had a culinary three-way. This would be the resultant love-child! Add some red wine (both in the dish and in a glass while eating) and you have a super cozy, robust dish that will give you the strength and fortitude you need to get through this winter. The recipe comes from America’s Test Kitchen collection of “The Best Mediterranean Diet Recipes”.

Paniscia

Serves 8

Ingredients:

Beans and Broth

Salt and pepper

8 oz (1-1/4 cups) dried cranberry beans, picked over and rinsed

1 Tbsp olive oil

2 oz pancetta, chopped fine

1 leek, white and light green parts only, halved lengthwise, chopped fine and washed thoroughly

1 zucchini, cut into 1/2 inch pieces

1 carrot, peeled and chopped fine

1 celery rib, chopped fine

1 small sprig fresh rosemary

Risotto

2 Tbsp olive oil

1 small onion, cohpped fine

2 (1/2-inch thick) slices salami (6 oz), cut into 1/2 inch pieces

Salt and pepper

1-1/2 cups carnaroli rice

1 Tvsp tomato paste

1 cup dry red wine

2 tsps red wine vinegar

Procedure:

1. For the Beans and Broth: Dissolve 1-1/2 tablespoons salt in 2 quarts cold water in large container. Add bean and soak at room temperature for at least 8 hours or up to 24 hours. Drain and rinse well.
2. Heat oil in large saucepan over medium-high heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Stir in leek, zucchini, carrot and celery and cook until vegetables are softened and lightly browned, 5 to 7 minutes. Stir in beans, rosemary sprig, and 8 cups water and bring to boil. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until beans are tender and liquid begins to thicken, 45 minutes to 1 hour. Drain bean-vegetable mixture in fine-mesh strainer set over large bowl. Discard rosemary sprig and transfer bean-vegetable mixture to separate owl; set aside. Return broth to now-empty saucepan, cover and keep warm over low heat.
3. For the Risotto: Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add onion, salami, and 1/2 teaspoon salt and cook until onion is softened, about 5 minutes. Add rice and cook, stirring frequently, until grain edges begin to turn translucent, about 3 minutes.
4. Stir in tomato paste and cook until fragrant, about 1 minute. Add wine and cook, stirring frequently, until fully absorbed, about 2 minutes. Stir in 2 cups warm broth, bring to simmer, and cook, stirring occasionally, until almost fully absorbed, about 5 minutes.
5. Continue to cook rice, stirring frequently and adding warm broth, 1 cup at a time, every few minutes as liquid is absorbed, until rice is creamy and cooked through but still somewhat firm in center, 14 to 16 minutes longer.
6. Off heat, stir in bean-vegetable mixture, cover, and let sit for 5 minutes. Adjust consistency with remaining warm broth as needed (you may have broth left over). Stir in vinegar and remaining 1 tablespoon oil and season with salt and pepper to taste. Serve.