Risotto with nuts and “4 Case Lard”

Ingredients for 4 persons:

Carnaroli rice: 320 gr
walnuts: 50 gr
almonds: 20 gr
pine nuts: 20 gr
pistachio nuts: 20 gr
Parmesan Cheese: 150 gr
4 Case lard: 200 gr
vegetable soup: 400 gr
shallot: 100 gr
white win: 100 gr
salt: 5 gr
pepper: 2 gr
butter: 60 gr

PREPARATION:
Chop the shallot and brown it with 30 grs of butter in a casserole. Add in the rice and let it get brown. Then, add in the white wine, slowly pour the vegetable soup and the nuts. Completely cook, turn off the gas cooker and thicken the risotto by adding in additional 30 grs of butter and the Parmesan cheese. Separately brown the lard in a pan, until it becomes crisp. Serve the risotto with small pieces of crisp lard.

Possible recipe variants:
Instead of 4 Case lard, you can use: Carrobio Sausage, Bacon

Suggestions for a better tasting:
After removing spice and salt by using the point of a knife, very thinly cut the lard.

How to keep:
Keep the product wrapped in a cloth or in a foil.

SUGGESTED WINE: Roero Arneis D.O.C.G.