Red Wine Risotto with Beans (Paniscia) | America's Test Kitchen Recipe
INGREDIENTS
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2 tablespoons, extra-virgin olive oil
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2 ounces, pancetta, chopped fine
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1 , onion, chopped fine
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1 , carrot, chopped fine
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1 , celery rib, chopped fine
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, Salt and pepper
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6 , garlic cloves, minced
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1 1/2 cups, Arborio rice
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6 ounces, salami, cut into 1/4-inch dice
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2 tablespoons, tomato paste
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1 cup, dry red wine
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4 cups, chicken broth
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1 small head, green cabbage, halved, cored, and cut into ½-inch pieces (4 cups)
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1 (15-ounce) can, pinto beans, rinsed
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1 cup hot tap, water, plus extra as needed
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1 ounce, Parmesan cheese, grated (½ cup), plus extra for serving
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2 tablespoons, unsalted butter
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2 teaspoons, red wine vinegar
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2 tablespoons, chopped fresh parsley
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