Ingredients (serves 4)

• %0 gram piece smoked pancetta, cut into 1cm chunks
• 50 grams salami , chopped roughly
• 2 med onions , roughly chopped
• 2 sticks celery , chopprd roughly
• 1 litre beef stock
• 1 bunch ( 30 gm) fresh rosemary
• 300 grams arborio rice
• 250 mls red wine
• 400gm tin tomatoes
• 400gm tin borlotti beans
• 4 sprigs fresh flat leaf parsley , chopped fine

Method

1. Place the meats into a cold pan over a med-high heat , to let fat render . stir occasionally
2. Stir the celery and onions in to the meat , cook for 10 minutes.or until soft, stirring occasionally
3. in a separate pan , simmer the stock and rosemary
4. Stir rice into the veg mixture to toast for 2 minutes, then pour in the wine and let cook away.
5. Roughly mash tomatoes ( or used diced) then start adding the stock, a ladleful at a time, letting each addition cook away before adding the next. Keep an eye on it at this time and stir constantly for about 20 minutes. ( or until rice is cooked, but not too soft) ( discard the rosemary )
6. Drain the beans and add to the rice with the last ladelfull of stock.
7. Season to taste with black pepper
8. stir in parsley Sprinkle with parmesan if desired

Notes

Hearty and filling this rice is cooked in the same way as a risotto but is a bit more of a meal. They say you know its ready when the spoon can stand up in the middle of it !