200 g Carnaroli rice
100 g fresh salami paste
50 g skinned sausage
15 g butter
¼ white onion
½ glass of Barbera wine (from the area of Pavia)
20 g ground Parmesan cheese
Meat stock (better if made with the pork’s bones)
Salt and pepper


Finely chop the onion and fry it in the butter, paying attention not to let it burn. When the onion is clear, add the salami paste and the sausage, after having broken them up. Let them brown for about 20 minutes, stirring continuously. Add the rice, roast it for some minutes. Pour the wine and let the alcoholic part evaporate on a high flame. Cook the risotto by adding the needed stock little by little, keeping on stirring. Add salt, if needed. At the end, remove the risotto from the fire and add the butter and Parmesan cheese. 

(*) Recipe from the tradition of Pavia, taken from the publication “Risotti per le feste celtiche” (Risotto for Celtic feasts) by Luigia Favalli – ed. Liutprand.