Risotto With Lung

Preparation:

Preparation: Cook the lung for 30 minutes in boiling salted water; drain it and let it cool. Cut it into small pieces depriving it of the white parts. Filter your broth well and keep it warm. Brown the diced lard, leek, sage and chopped parsley in a little oil; add the lung, let it flavor and drizzle with 100 cl of its stock. Cook the rice and finish with the cheese.