It requires a little advance planning, though, as you need to soak the beans overnight. From there on, it's super easy.
Simmer the drained beans for about 40 minutes and then set them aside, reserving the water.
As with all of these recipes, get started by sautéing onion and garlic in olive oil. I was feeling saucy, so I used red onion. Once these are nice and soft, add in chopped salami and short-grain rice.
Let this cook for a short amount of time, just until the fat from the salami is beginning to coat the rice. Add in some white wine and turn up the heat, allowing the wine to be quickly absorbed into the dish.
By the way, do you ever purchase wine juice boxes from Target? They're amazing, and oh so classy.
Next up, stir in the beans along with their cooking water.
From here on, this is like any other risotto -- slowly add simmering chicken stock into the pan in little bursts at a time, allowing the liquid to be absorbed before pouring in any more.
Once all the liquid has been absorbed and the rice is cooked, remove from the heat and stir in grated cheese to give it a creamier texture. Add a little more cheese to the top of each serving.
This was delicious and hearty and would have been a perfect fall dish if it weren't 80 degrees outside. We'll definitely make this one again; great flavors, interesting texture, and wonderful leftovers!
beans -- $1.79 (plenty left)
salami -- $2.38
wine -- $2.50 (price of one juice box -- a full glass was leftover)
Total Cost of Panissa: $6.67