Panissa alla Vercellese - Ben's Farm Shop

Ingredients

• 400 g risotto rice, ideally carnaroli rice
• ½ onion
• 1 small BFS Good Ordinary or Fennel Salami - skinned and finely chopped
• 175 ml red wine, preferably Barbera
• 80 g pork fat or lardo
• 1 dash olive oil
• 1 l BFS bone broth
• 1 knob of butter, refrigerated
• 2 tbsp Grana Padano, grated
• pinch of salt and pepper
• 300 g borlotti beans, dried
• 2 carrots, chopped
• 2 celery sticks, chopped
• 1 onion, chopped
• 150 g pork rind