Red Wine Risotto with Beans (Paniscia)

Heat oil in Dutch oven over medium heat until shimmering. Add pancetta and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add onion, carrot, celery, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until vegetables are softened, 5 to 7 minutes. Add garlic and cook until fragrant, 30 seconds. Add rice and salami and cook, stirring frequently, until rice grains are translucent around edges, about 3 minutes.

Stir in tomato paste and cook until fragrant, about 1 minute. Add wine and cook, stirring constantly, until fully absorbed, 2 to 3 minutes. Stir in broth, reduce heat to medium-low, cover, and simmer for 10 minutes, stirring halfway through simmering.

Stir in cabbage and continue to cook, covered, until almost all liquid has been absorbed and rice is just al dente, 6 to 9 minutes longer.

Add beans and hot water and stir gently and constantly until risotto is creamy, about 3 minutes. Remove from heat, cover, and let stand for 5 minutes. Stir in Parmesan and butter. If desired, add up to 1 cup extra hot water to create fluid, pourable consistency. Stir in vinegar and season with salt and pepper to taste. Sprinkle with parsley and serve immediately, passing extra Parmesan separately.