300 gr of rice
200 gr of pork (or sausage)
200 gr of tomato pulp
1 thin slice of lard
A little of saffron
2 tablespoons of grated pecorino cheese
1 small onion
80 cl of broth
Olive oil
Salt
Pepper

Preparation

Chop lard and onion and fry lightly with two tablespoons of oil in a saucepan, then add pork (or sausage) to pieces, chopped tomato pulp, and saffron. Let brown well, salt, pepper and bring the meat to cook.

Add the rice and let season, mixing with a wooden spoon and cook, with the boiling broth, little by little.

Serve the pecorino cheese separately.