Paniscia Alla Novara (Risotto Novara Style)

• 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)

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

savoy cabbage, carrots, stalks white celery, fresh basil, fresh parsley, bay leaf, oregano, borlotti beans, bacon, ground italian sausage, olive oil, salt, white wine, risotto rice

Taken from www.food.com/recipe/paniscia-alla-novara-risotto-novara-style-306203 (may not work)