Top 3 Piedmontese Rice Dishes

While risotto is typically made with white wine, this Piedmontese version is made with Barolo, a rich local red wine made from nebbiolo grape, often described as one of Italy's greatest wines. The risotto is made with butter, chopped onions, rice, stock, and of course, Barolo wine, which gives it an intense pink color. Sausage or borlotti beans may be added for a more robust variation, and the dish is finished off with the addition of butter and grated Parmigiano cheese. Using two of the region’s most famous products - Barolo wine and rice - as the main ingredients, this dish truly captures the essence of Piedmont’s agriculture.Expand

Riso e rane is a traditional risotto originating from the region of Piedmont, and it's especially popular in the Novara area. It's usually made with a combination of risotto rice such as carnaroli, frog legs, carrots, onions, celery, bay leaves, white wine, vegetable stock, butter, olive oil, and grated parmesan. Frog legs are first browned in olive oil, and the dish is then prepared following the typical procedure for Italian risotto. Once cooked, a bit of butter is stirred into the risotto. Before serving, the dish is sprinkled with grated parmesan. Expand

Panissa is an Italian dish consisting of risotto and beans. The soupy risotto is often made with d'la duja salami, wine, onions, tomatoes, olive oil, butter, and cheese, while the bean soup is enhanced with bay leaves, cabbage, celery, and carrots. It is recommended to use red borlotti beans while preparing the dish, and it is said that the risotto should never be left unattended, as it is important to keep stirring it while it cooks. When panissa is cooked, it is best to serve it with some grated Parmesan on top.Expand