Rice With Nettles

Preparation:

Preparation: Wearing gloves, only the florets of the nettles are detached (the plants must not have reached full maturity, otherwise you will find a pile of hard and bitter leaves under your teeth...) in practice, you take the green and fleshy florets with smaller leaves... even better if you manage to peck a couple of handfuls of only nettle buds, the recipe will be sublime (according to connoisseurs). Once the nettles have been recovered, they must be washed well one by one (always with gloves) to eliminate any parasites that often lurk there (an extra wash is better than a risotto with meat and nettles...). Chop the onion as finely as possible, with the garlic and parsley and whisk everything together in a saucepan. Reduce the lard to a pulp (to do this you can use a kitchen knife, heating the blade over the flame and then pounding the lard with this blade...). Add the poor lard so badly reduced to the stuffing in the casserole and put it on the fire to fry (not to burn), so avoid it taking on strange colours. Meanwhile, heat the broth. Add the coarsely chopped nettles to the sautéed mixture and let them dry for a few minutes in the concoction. Then sprinkle them with broth, bring to the boil again, then cover and set the heat to low. Leave to simmer in this way for 40 minutes. After this time, cleaning the grains of rice one by one, take the now sparkling rice and add it to the slop and let it cook al dente, stirring occasionally. In case it gets too dry, add boiling water in ladlefuls. The result should be a fairly thick soup. To this add the Parmesan cheese and a handful of pepper, mix everything and serve it on serving dishes and let it rest for a few minutes before sinking the greedy spoon into this sublime pimp