Vercelli-Style Rice and Beans Casserole

A humble peasant dish from the rice-growing plains of Vercelli in Piedmont, this rustic casserole combines creamy borlotti beans with Vialone Nano rice slow-cooked until tender and finished under high heat to form the prized golden crust called the "risso." Traditionally eaten from a single shared pot, it is hearty, comforting food that lets two humble ingredients shine.

Prep Time15 mins

Cook Time100 mins

Total Time115 mins

Servings6

Yield6 generous servings

Nutrition Facts

Per serving (estimated)

510 kcalCalories
13 gFat
3 gSaturated Fat
78 gCarbs
11 gFiber
3 gSugar
20 gProtein
620 mgSodium
950 mgPotassium
110 mgCalcium
5 mgIron
6 mgVitamin C
30 mcgVitamin A

Ingredients

For the beans

1 cup (200 g) dried borlotti (cranberry) beans, soaked overnight and drained
1 small yellow onion, peeled and halved
1 bay leaf
4 cups (1 L) water
1 tsp kosher salt

For the rice and aromatics

3 tbsp extra-virgin olive oil, plus more for drizzling
4 oz (115 g) pancetta, finely diced (optional)
1 medium yellow onion, finely diced
2 garlic cloves, minced
6 fresh sage leaves
1 1/2 cups (300 g) Vialone Nano or Arborio rice
6 cups (1.4 L) warm vegetable or chicken broth

To finish

1 tsp kosher salt, plus more to taste
Freshly ground black pepper, to taste
1/2 cup (45 g) grated Parmigiano-Reggiano (optional)
1 tbsp chopped flat-leaf parsley

Directions

Drain the soaked beans and place them in a medium saucepan with the halved onion, bay leaf, salt, and 4 cups water. Bring to a boil over high heat, reduce to a gentle simmer, and cook 50-60 minutes until the beans are tender but still holding their shape. Reserve 1 cup of the cooking liquid, then drain the beans and discard the onion and bay leaf.
Preheat the oven to 400°F (200°C). Heat 3 tbsp olive oil in a wide, heavy oven-safe casserole or Dutch oven over medium heat. Add the pancetta, if using, and cook 5-6 minutes until the fat renders and the pieces are lightly crisped.
Add the diced onion and cook 6-8 minutes until soft and pale gold, then stir in the garlic and sage and cook 1 minute more until fragrant.
Add the rice and stir constantly for 2 minutes to toast each grain. Pour in the reserved bean cooking liquid and 2 cups of the warm broth, stir well, and bring to a gentle simmer.
Add the drained beans and stir gently to combine. Continue cooking like a risotto, adding 1 cup of warm broth at a time and stirring frequently, for 18-22 minutes until the rice is al dente and the mixture is creamy and thick.
Season generously with salt and pepper, then smooth the surface with the back of a spoon. Drizzle with 2 tbsp olive oil and sprinkle with Parmigiano if using.
Transfer to the oven and bake 25-30 minutes, until the top forms a deep golden-brown crust; for an extra-crispy risso, finish under the broiler for 2-3 minutes watching carefully.
Let the panissa rest for 10 minutes, scatter with parsley, and serve directly from the casserole in shallow bowls so everyone gets a share of the prized crusty top.

Cook’s Notes

The signature risso, the golden and slightly chewy crust on top, is the most prized part of authentic panissa — never skip the final bake or broiler finish and scrape every bit of it out when serving.
Traditional Vercelli recipes use lardo instead of olive oil for a richer flavor; pancetta is a close modern substitute, while vegetarians can omit it and increase the olive oil to 4 tbsp.
Vialone Nano is the authentic Vercelli choice because it absorbs liquid without turning mushy; Arborio is the best substitute, but never use long-grain rice here as it will not create the signature creamy texture.
Soaking the beans overnight is non-negotiable for even cooking; adding a pinch of bicarbonate of soda to the soak water reduces cooking time and makes the skins more tender.
Leftovers keep well for up to 3 days in the fridge and reheat beautifully with a splash of broth, making panissa even better on the second day.