Panissa vercellese


Rice varieties recommended: Baldo or Carnaroli

300 g of rice; extra virgin olive oil; ½ onion, chopped; ½ -1 salame in fat; 150 g of lard; 150 g of bacon; 100 g beans of Saluggia; 1 liter of broth; 2 knobs of butter; 1 tablespoon of Parmesan cheese (optional); red wine (Barbera); salt and pepper q.b.

Soak the dried beans in warm water for at least six hours. Boil them slowly in plenty of water for about two hours, together with the greased salami, bacon fat and a good piece of fresh bacon. Gently fry the onion chopped earlier in a little oil, add the rice (usually two fistfuls for each person), mix thoroughly, toasting the rice for a couple of minutes, add a glass of red wine (this can be replaced with white wine if preferred) and allow to evaporate. Gradually pour the water used to soak the beans over the rice. Add the salami crumbled using a fork and then add the beans. Chop the bacon fat and bacon into cubes and add to the rice when fully cooked. The rice should be fully cooked but still firm after about 15 minutes. Take off the heat and add (to taste) grated Parmesan cheese and serve after a few minutes.