Risotto with lard, mushrooms and pecorino

Serves six.
400 grams of rice
5 tablespoons of extra-virgin olive oil
80 grams of lard
50 grams grated pecorino cheese
30 grams of dried mushrooms
1 small onion
Water to taste
1 / 2 cup dry white wine
Salt and pepper to taste

Sauté onion in extra-virgin olive oil, add the rice and season with salt and pepper. Mix well. Add the wine and once it’s evaporated, add the previously soaked mushrooms; as the mixture cooks add hot water as needed. A few minutes before removing the rice from the stove-top, blend in the lard strips and grated pecorino.
Article by the Municipality of Carrara 
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Lunigiana is a historical region located in both Tuscany and Liguria, between the Spezia and Massa-Carrara provinces. It owns its name to the city of Luni, an ancient Etruscan city, and then Roman colony in 177 BC. ...
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