Risotto with cowpeas

Soak the cowpeas for at least 12 hours before using. Place them cold in the stock and cook for about one hour. In a risotto pan, sauté the chopped onion and leek in oil and butter over a low heat. Add to the mixture the crumbled salamino, skinned and without the exterior fat, and leave to brown for a few minutes. Pour the wine over it and allow to evaporate. Add the rice and, after briefly toasting it, the stock with the beans a ladleful at a time, until the rice is cooked “al dente”.