Ingredients

• lard
• onion
• rosemary
• oil
• butter
• tomato sauce
• ½ cup red wine
• meat broth
• salt and pepper
• grated Parmigiano Reggiano cheese

Preparation

20 minutes preparation + 25 minutes cooking

Chop the lard with onion and rosemary and then fry it gently in the oil and butter adding 2 spoonfuls of tomato sauce. Pour in the rice stirring rapidly with a wooden spoon until it is toasted and then add the red wine. Leave to rest per some minutes. Cook for 15/20 minutes adding, according to the quality of the rice, the meat stock. Season with salt and pepper. Serve hot with a generous helping of grated Parmesan.