Description
Panissa - a dish of rice and beans to Italian cuisine, prepared according to the same technology as risotto. Just ask "not to throw in me Slippers," well you know what risotto (by the Way, what kind? Yandex did not answer me) is made from rice Arborio, Carnaroli and vialone-nano. But try to make rice "amber" from "Mistral", and you will not be disappointed. Very tasty, hearty and flavorful!
Ingredients
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Figure
2 cup
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Beans
1 can
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Onion
1 piece
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Garlic
2 tooth
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Vegetable oil
2 Tbsp
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Broth
4 cup
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Salt
1 tsp
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The mixture of peppers
0.25 tsp
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Greens
Cooking
This dish will cook rice "amber" from "Mistral" - a quality that I trust.
But I must say that was prepared for 2 servings, or half of the ingredients. I'm just in the moment, one eater in the family. Onions and garlic peel and cut into cubes.
In advance you take the pic of "amber" from "Mistral" and washed with water.
On a hot frying pan, pour vegetable oil on medium heat until soft fry chopped onion and garlic (2 minutes).
Put washed rice and fry it for two minutes, stirring continuously to all rice grain was covered with oil.
At the same time close to the heated broth. Pour in the rice a ladle of broth, stir. Add more broth as it is absorbed into the rice. Cook on medium heat.
Cook 10 minutes. Do not worry that the rice will be underdone, he'll be ready.
Add the canned beans, I beans in tomato sauce. If you have the beans without the tomato sauce, add half a Cup of tomato sauce or tomato juice. Mix everything, cook for another 5 minutes and turn off the fire.
Leave the dish to reach readiness for another 15 minutes. As you can see, our rice "amber" has a delicate dish of creamy, velvety structure.
Serve risotto hot, the dish I recommend the same preheating. Decorate with sprig of parsley. Risotto is eaten with a spoon. And risotto is not prepared for the future. Eat it immediately! Bon appetit!
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