Risotto with Lardo and Chestnuts

Method

1. Cut the lardo into thin strips and chop together with fresh rosemary with a knife until finely minced.
2. In a pan, melt a small knob of butter and add the chopped lardo and rosemary. Cook until the lardo renders and becomes caramelized, releasing its fat.
3. Add the spring onion sliced into rounds and sauté until softened.
4. Add the precooked chestnuts and toss briefly in the pan.
5. Add the Carnaroli rice and toast over high heat, stirring constantly, until the grains are translucent.
6. Deglaze with hot rosemary-infused water (or a splash of white wine if preferred). Reduce heat to medium-low.
7. Continue cooking the risotto, adding more hot rosemary water ladle by ladle as needed, stirring often, for about 15 minutes until the rice is al dente.
8. Meanwhile, prepare the mantecatura: cut a few additional strips of lardo, chop some fresh rosemary, grate Parmigiano Reggiano, and keep a knob of very cold butter in the freezer.
9. When the rice is cooked, adjust salt to taste, then turn off the heat.
10. Add the grated Parmigiano, the very cold butter, a splash of rosemary water, the raw lardo strips, and the chopped rosemary. Stir vigorously to create a creamy, flowing consistency (all'onda).
11. Serve immediately: spoon the risotto onto a plate, flatten gently, drizzle with honey, and finish with a crack of black pepper.