- 1 onion
- meat broth
- 8 handfuls Rice
- 1 ¾ oz butter
- 1 ¾ oz lard
- 1 ¾ oz grated Grana Padano cheese
20 minutes preparation + 20 minutes cooking
Slice an onion and brown it in the butter over low heat. Flavor the rice with finely chopped lard or pancetta and add the stock (if you want to flavor it further, add boiled pork rinds and cheese crusts) allowing it to be absorbed a ladleful at a time. Serve with a generous helping of grated Parmesan.