Wearing gloves, peel off only the nettle tops. Take the green, fleshy tops, even better if you can peck off a couple of handfuls of nettle buds only.

Wash nettles well one by one with gloves to remove any pests.

Finely chop onion with garlic and parsley and transfer to a saucepan.

Reduce the lard to a paste using a chef's knife heated over a flame.

Add the lard to the casserole and sauté without burning.

Heat the broth.

Add the roughly chopped nettles to the sauté and let them wilt for a few minutes.

Sprinkle with broth, bring back to a boil, cover and turn heat to low. Allow to simmer for 40 minutes.

Clean the rice grains and add them to the mixture, cook until al dente, stirring occasionally. If necessary, add boiling water.

Add Parmesan cheese and a handful of pepper, stir and serve.