Celery soup|from Aquila

Chop finely the onion and dice the lard. Sauté everything in a saucepan; once the onion is transparent (but not browned) and the lard perfectly melted, add to the sauté the celery previously cleaned of threads and cut into small pieces. Add the tomato puree, salt lightly, stir and continue cooking for a few minutes. Add a ladleful of meat stock to the sauté and continue cooking with the pan covered for about fifteen minutes over medium heat until the celery is well softened. Add the remaining broth to the mixture, bring it to the boil and pour in the rice. Once cooked the rice should be al dente and the soup quite thick. Serve and sprinkle with grated pecorino cheese to taste.