Panissa alla Vercellese

Ingredients

280 gr of Carnaroli rice
120 gr of mature salamino d’la duja (salami preserved in fat)
70 gr of lard
70 gr of onion
1 tablespoon of tomato paste or double concentrated
100 ml of red wine
2 tablespoons of extra virgin olive oil
grated Parmigiano
black pepper
1 bay leaf
For the stock:
1 onion
30 gr of lard
100 gr of Saluggia beans
coarse salt

Preparation

Soak the beans in cold water for 12 hours. Drain the beans, put them in cold water together with the lard, the onion, salt and cook over a low heat for approximately 1 hour and half: the beans must be cooked al dente.
Chop the salami. Prepare a mixture with lard and onion. Brown it with the 2 tablespoons of oil in a large pot, preferably copper, over a low heat. Add the salami and tomato paste and let the flavours blend. Add the rice and toast it, simmer with the wine and let it evaporate completely. Add the beans and the bay leaf and finish cooking the risotto by gradually adding the boiling stock of the beans. When cooked, remove from the heat, cover and let it stand for approximately 1 minute. Add the grated Parmigiano, the freshly ground black pepper, a little oil and serve.