In Piedmont, winter brings with it a rich and hearty culinary tradition, and Panissa (Vercelli-style Risotto) is a perfect example of this. This dish, typical of the province of Vercelli, is a celebration of authentic flavors and local ingredients, where the rice, grown in the fertile fields of the area, marries beautifully with borlotti beans, known for their creaminess and enveloping taste. The cooking technique, which involves the gradual addition of meat broth, allows the rice to absorb the intense flavors of the other ingredients, such as lard and salami, creating a rich and satisfying dish. Ideal for a family lunch or a dinner among friends, Panissa is perfect to enjoy on cold days, accompanied by a good red wine from the region that enhances its robustness. Preparing it means immersing oneself in a gastronomic tradition that celebrates the simplicity and goodness of the ingredients, making every bite a special moment.

Dilute the broth with 50 cl of water, add the beans and the pork rind, cover, and cook over low heat. In a saucepan, put oil, butter, finely sliced onion, crushed lard, and chopped salami. Sauté without coloring and add the rice, stirring and covering with the cooking broth from the beans. Continue cooking, adding broth and beans from time to time. At the end of cooking, add the remaining beans and serve with ground pepper.