Panissa vercellese

400g S. Andrea rice (or another risotto rice)
100g dried beans (preferably from Saluggia)
100g lardo without rind
1 salami sotto grasso or normal salami
1/4 onion
1 glass of full-bodied red wine
Meat or vegetable stock
Salt to taste

The beans are washed and soaked in plenty of water. After 12 hours, add the beans to the meat broth and cook until they are tender (about 80 minutes). Prepare a sauté with finely chopped lardo, salami, some chopped onion, and a teaspoon of extra virgin olive oil. After toasting this mixture in a pan, add the rice and let it become translucent. Deglaze with red wine to taste and let it evaporate. Gradually add the (hot) broth with the beans. Just before the cooking time is finished, turn off the stove and let the panissa rest briefly.

We recommend salting only the broth with the beans.