Ingredients:
360gr rice
50gr butter
50gr lard
70gr pork skin
1 salami
200gr fresh pinto beans
1 onion
1/2 cabbage
1 carrot
1 stalk celery
1 teas tomato sauce
1 glass red wine
salt, pepper

Preparation:
Boil in abundant salted water pork skin and all chopped vegetables but carrot.

Brown with lard sliced onion, half butter and diced salami.

Add rice, stir and add wine. Let evaporate and slow down heat. Add, slow slow, all broth with vegetables and cook rice.

When rice is ready stir with butter and pepper. Serve without parmesan cheese.