– Heat the crackling of pork (cut in slices) for 5 minutes in hot water.

- Mince the onion with the salame. Chop the cabbage leaves; cut the celery, the carrot and the tomatoes in small bits

- Eliminate possible weeds from all vegetables and wash it. Drain the beans and put them in one pot with all vegetables and crackling of pork.

– Now add the water and a salt. You put in a saucepan the butter and the bacon, joined salame and the onion and left to brown using a low fire for 10 minutes.

- Stirring with a wood spoon add the rice and make it to tast with other ingredients, therefore, always stirring, add the wine and let it to evaporate.

- Continue the baking of the rice joining it with broth and the cooked vegetables and stir with the spoon until the rice will be cooked.

- Add the pepper whether you like, remove from the fire and leave to rest, for 5 minutes approximately, before serving it.

INGREDIENTS: (for 4 people)
- 300 g Superfino Carnaroli Rice
- 200 g potatoes
- 280 g grating carrots 
- 180 g fresh cream
- 150 g Parmigiano Reggiano cheese
- 90-100 g  butter
- Bread crumbs
- 2 laurel leaves
- Salt, and hot pepper 

INGREDIENTS: (for 4 people)

- 300 g of rice

- 100 ml of extra virgin olive oil

- 30 g of mixed shallots and onions finely chopped

- a knob of butter

- a few leaves of chopped parsley

- 2 lemons

- 1 kg of small fresh peeled shrimps

- 1 litre of hot fish stock (prepared with the shrimps heads)

- 2 small bunches of rocket leaves

-  2-3 tablespoons of white wine

- 1 tablespoon of brandy

- garlic

- 2 tablespoons of tomato puree

Lightly fry the minced shallots and onions in a some olive oil

When the onions are starting to run golden, add the rice and fry it with the onions for about 2 minutes.

Pour in the white wine and let it evaporate, stirring all the time. Then add the hot fish stock a little at a time, using a ladle. Stir constantly. Add the tomato puree, add a pinch or two of salt, and continue adding the hot fish stock gradually.

During the last 3-4 minutes of cooking add a little grated lemon peel.

In another pan fry the shrimps in oil for 3-4 minutes with a little garlic and some brandy before adding them to the rice and stir again.

Add the butter, the remaining olive oil, lemon juice, parsley, rocket leaves, a few slices of peeled tomato, salt, the freshly ground pepper, and stir until blended well. Serve it in a warm dish and garnish with a few shrimps, rocket and a little olive oil.