Warm the broth in a saucepan over low-medium heat.

Heat the olive oil in a 5 ½ quart heavy sauté pan over medium-high heat. Add the butter and the onion.

Sauté a few minutes and when onion is translucent stir in the salame and prosciutto.

Sauté for an additional 2 minutes and add ½ cup of broth, stirring occasionally until the broth is absorbed.

Check the time; total cooking time for the rice is 15 to 16 minutes.

Add the rice, stirring until it is well coated and turns translucent, about 2 minutes.

Stir in the red wine and bring to a simmer over a medium low heat.

When the wine is absorbed, ladle some of the hot beef broth into the rice stirring until it is absorbed. Add a little salt and pepper.

Continue cooking and add more broth as needed, a little at a time, stirring continuously.

Cook the rice for 10 minutes, and then add the red kidney beans and the diced pancetta.

When the rice is cooked al dente, season it with salt and pepper.

Total cooking time should be about 16 minutes; if you prefer a different consistency continue simmer until the rice is cooked the way you like.

Remove from the heat, add 2 tablespoons of grated cheese and gently turn for about 1 minute.

Serve immediately with the remaining Parmesan cheese and black pepper on the side.