Rizzoto with Kidneys

Clean the kidneys thoroughly by removing the outer membrane, halving them, and trimming away any fat and white sinew, then soak in cold salted water for at least 30 minutes to remove bitterness. Drain, rinse well, and pat dry, then slice into bite-sized pieces.

Melt a generous amount of lard in a heavy-bottomed pot or deep skillet over medium-high heat, then add the kidney pieces and sauté until browned on all sides. Remove the kidneys with a slotted spoon and set aside.

In the same pot with the remaining lard, add the finely chopped onions and cook over medium heat, stirring occasionally, until softened and translucent.

Remove the pot from the heat briefly, then stir in the paprika, ensuring it blooms in the fat without burning. Return the pot to low heat and stir for about 30 seconds.

Add the rice to the pot and stir well to coat each grain with the lard and paprika mixture, toasting lightly for about 2 minutes.

Pour in the tomato sauce and enough hot water or stock to cover the rice generously, then season with salt and pepper. Stir to combine and bring to a gentle boil.

Return the sautéed kidneys to the pot, reduce the heat to low, and simmer uncovered, stirring frequently and adding hot water as needed, until the rice is tender and the mixture reaches a creamy consistency.

Remove from heat, adjust seasoning with salt and pepper, and stir in the freshly chopped parsley. Serve immediately while hot and creamy.