Panissa is a particular type of risotto, especially popular in the provinces of Novara and Vercelli. It is thought that the name derives from "panìgo", a poor variety of millet, with which it was made before the spread of rice. This typical dish of Piedmontese cuisine is in fact today cooked with Arborio, Baldo or Maratelli rice cooked with beans from Saluggia or Villata, Barbera red wine, onion, lard, salam d’la duja, salt and pepper. A dish with a rich flavor, like most Piedmontese dishes, absolutely to be tasted.
