Paniscia Alla Novara (Risotto Novara Style) - cooking recipe

Ingredients

1 lb savoy cabbage
3 carrots, peeled and sliced
2 stalks white celery, trimmed and sliced
1 leek, trimmed and diagonally sliced
2 tablespoons fresh basil, finely chopped
3 tablespoons fresh parsley, finely chopped
1 teaspoon dried bay leaf
1 teaspoon dried oregano
8 ounces borlotti beans
4 slices bacon, very fatty and chopped thinly
1/2 lb ground Italian sausage
6 tablespoons olive oil
salt, to taste
1 cup white wine
1 lb risotto rice (Arborio)

Preparation

In a large saucepan put all the vegetables, salt and dried herbs; pour in water to cover and bring to boil.
Cover and cook gently for 5 minutes.
Add beans and keep cooking for 60-80 minutes. The soup must not be too thick.
In a large saucepan put oil, bacon and sausage. Crumble sausage while cooking. Cook gently for 3-5 minutes and then stir in rice. Cook for 3-4 minutes until rice looks milky.
Add wine, and simmer until absorbed, stirring. At this point add 2 ladlefuls of the vegetable soup and simmer until absorbed, stirring.
Keep on adding soup, ladle by ladle, until rice is tender.
Serve after 10-15 minutes.