Ingredients for 4 people
320 g of carnaroli rice
200 ml of béchamel sauce
100 g of fontina cheese
80 g of raschera cheese
8 slices of salami
chopped hazelnuts
1.5 liter of vegetables broth
half glass of white wine
parmesan, butter
salt

Method
1) Toast the rice in a pan. When ready, make completely evaporate the alcohool. Add broth and cook for 10 minutes.

2) Add besciamel, fontina and raschera cheese and cook until rice is read.

3) whisk with butter and parmesan then add salami and hazelnuts.

4) Serve hot.

Ingredients for 4 people
2 artisanal salami (cotechino sausage type)
rosemary
salt

for the puree:
600 grams of potatoes vitelotte
half a glass of milk
20 grams of butter
1 tablespoon grated Parmesan cheese
salt, nutmeg

Preparation
Cook the sausages (after being riddled with a fork) in a pot of cold water for about 1 hour and a half.

In a pressure cooker, cook the potatoes. When they are ready, peel and mash the potatoes passes. Now place them in a saucepan, add the milk and butter and cook mixing everything until it will become quite substantial. Then stir off the heat with the Parmesan cheese and serve hot with sausages.