Then I want to sin again! Some friends recently gifted us with a couple of ounces of thinly sliced lardo. I've read about it, but never encountered it before. I've been nibbling on it here and there, but last night inspiration struck as I was rummaging in the cheese drawer for some parmesan to finish my risotto with fava beans, leeks and arugula. I chopped a couple of slices of the lardo and stirred it into the risotto with the parmesan. It gave the dish an unctuous gloss and the rich flavor rounded out all the rough edges from the favas and arugula.
So really, is this "wrong"? Is lardo meant to be appreciated only on its own as a topping for bread, or is it "proper" to use it in cooking? Not that the answer will stop me from using it this way again, as I am so pleased with the results, but I am curious to hear from people who have more experience with lardo.