-
1
In a large pot, heat the lard over medium-high heat and add the onion and the sausage.
-
2
Cook over medium-high heat until the onion is soft and browned, about 5 to 7 minutes.
-
3
Add the broccoli rabe and cook over high heat for 5 minutes.
-
4
Remove excess fat.
-
5
Add the stock, bring to a boil, then stir in the rice.
-
6
Cook at an active simmer until the rice is almost completely cooked, about 15 minutes.
-
7
Add the butter and stir until it is absorbed.
-
8
Season with salt and pepper to taste, and serve with the Parmigiano grated over the top of each bowl.
-
9
In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.
-
10
Add all the chicken parts and brown all over, stirring to avoid burning.
-
11
Remove the chicken and reserve.
-
12
Add the carrots, onions, and celery to the pot and cook until soft and browned.
-
13
Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley.
-
14
Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan.
-
15
Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.
-
16
Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids.
-
17
Stir the stock to facilitate cooling and set aside.
-
18
Refrigerate stock in small containers for up to a week or freeze for up to a month.