Paniscia (Piedmontese Risotto) - The International Kitchen

Ingredients

• 350 grams of rice (carnaroli type) (about 12 ½ ounces)
• 1 cup of Gattinara wine
• 4 tbsp of extra virgin olive-oil
• 1 small white onion, diced
• 120 grams “duja” salami (about 4 ¼ ounces)
• 20 grams ‘cotenne’ (boiled pig skin), cut in small pieces (about 2 tbsp)†
• 4 spoons of grated Parmesan cheese
• black pepper to taste
• For the broth:
• 1 liter of vegetable broth
• 100 grams of beans (Borlotti type)
• 100 grams of celery
• 100 grams of carrots
• 100 grams of savoy cabbage
• 100 grams of scallion
• 100 grams of zucchini
• 100 grams of tomato sauce