Risotto Cilentano

This flavorful risotto uses Cilento's capocollo salami and full-bodied Aglianico wine. The capocollo is a cured meat from the pork shoulder (capo-collo: upper shoulder) it is rubbed with spices and cured for a couple of months. Aglianico is a rich, full-bodied wine; if you can't find it, you can substitute another good quality dry red).

RISOTTO CON CAPICOLLO CILENTANO ALL'AGLIANICO - translated from Le Ricette del Cilento by Luciano Pignataro

300 grams risotto rice like arborio or canarolo (about 1 1/3 cups)
200 grams capocollo (about 1/4 pound)
100 grams Aglianico wine (about 1/2 cup)
1 onion, chopped
Vegetable broth or stock (you'll need about a liter)
Olive oil
salt and pepper
Pecorino cheese

Slice the capocollo into strips put in a dish and cover it with the wine, leaving it to macerate. In the meantime, saute the chopped onion in a saucepan in some olive oil. Add the rice and stir. Add the broth a ladleful at a time, stirring each time. Season with salt and pepper to taste. Continue to add the broth a little at a time as it is absorbed. When the rice is almost cooked, add the capocollo and wine, stirring continually until it is incorporated and the rice is cooked. Serve with a generous sprinkling of grated pecorino cheese on top.