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Novara's version features rice with beans, vegetables, and cured pork in a rich broth. This high protein mediterranean dish is a hearty, fresh family dinner from the rice fields of Piedmont.
Heat olive oil in a large Dutch oven over medium heat. Add pancetta and salami; cook for 5 minutes, stirring, until fats render and edges crisp.
Add chopped onion, carrot, celery, and leek. Sauté gently for 8–10 minutes, stirring occasionally, until the vegetables soften and become fragrant.
Stir in the cabbage and savoy cabbage, cook another 5 minutes on medium-low, so greens sweat without browning.
Add cooked borlotti beans, tomato paste, and bay leaf. Mix well, then pour in the chicken broth. Bring to a gentle boil, reduce to low, cover, and simmer for 40 minutes for flavors to meld.
Add Arborio rice. Stir well and cook uncovered on a gentle simmer for about 18–20 minutes, stirring frequently so rice cooks evenly without sticking. Adjust salt and pepper during the last 5 minutes.
Once the rice is al dente and the stew has thickened—moist but not soupy—remove the bay leaf. Let stand for 5 minutes for flavors to settle before serving.
