Panissa Vercellese
Serves 4

Ingredients: 
¾ lb. rice, preferably Baldo or Carnaroli
olive oil
half an onion, chopped
half of a small salami (preferably the kind preserved in olive oil)
 1/3 lb. lard
1/3 lb. pancetta
1/3 lb. dried red beans (preferably Salaggia)
1 qrt. beef broth
2 small knobs of butter
T grated parmesan (optional)
red wine (preferably Barbera)
salt and pepper to taste.

How to prepare:  Soak the dried red beans in warm water for at least six hours, then boil them over a low flame in abundant water for around two hours together with the small salami, lard, and pancetta.  Brown the onion in a little olive oil, add the rice (calculate two handfuls per person), stir and toast the rice for a couple of minutes, add the wine (white is OK too if you prefer it to red), and let it evaporate.  Little by little add water from the pot where you’ve boiled the beans.  Then add the beans and the salami which you should have already crumbled with a fork. After around 15 minutes, when the rice is still al dente (slightly underdone), turn off the heat and add the lard and pancetta which you should have previously diced into small cubes. Wait a few minutes to stir in the grated parmesan and serve shortly afterwards.

(This recipe was provided courtesy of the Valsesia Tourist Board so not all the ingredients from Vercelli may be available and will need to be substituted with similar ingredients purchasable locally).