Melt <quantity>2<unit>Kg</unit></quantity> of lard in a pot over low heat

Add <quantity>4</quantity> bay leaves and <quantity>1</quantity> garlic clove

Season <quantity>4</quantity> chicken legs with salt and ground black pepper to taste

Submerge the chicken legs into the melted lard and cook over very low heat for 2h until golden brown and cooked through. The chicken leg confit is ready

Trim, peel, and finely dice <quantity>½</quantity> onion

Heat a large pan over medium heat. Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and the chopped onion. Sweat it until translucent

Add <quantity>2<unit>cups</unit></quantity> of arborio rice and stir for 2m until all the grains are coated with the olive oil

Add <quantity>¾<unit>cup</unit></quantity> of white wine and stir until it has completely evaporated

Add <quantity>¾<unit>cup</unit></quantity> of chicken stock and stir until it has completely evaporated

Transfer the rice to a large baking dish and spread it. Let it cool down completely and reserve it in the refrigerator until you're ready to use it. The risotto base is ready

Trim, peel, and chop <quantity>½</quantity> of a medium onion into small pieces

Trim, peel, and thinly slice <quantity>1</quantity> garlic clove

Cut <quantity>1</quantity> small red chili in half. Remove the seeds and thinly slice it

Add the garlic and <quantity>1<unit>tbsp</unit></quantity> of lard to a warm pan. Sautée over medium heat

Add the onion and let it sweat until translucent

Add the red chili and let it sweat until aromatic

Add <quantity>1<unit>cup</unit></quantity> of cooked black beans, including the liquid, and <quantity>1<unit>cup</unit></quantity> of water. Mix and cook for 5m until it starts to boil

Season with salt to taste and stir. Turn off the heat

Transfer to a blender and blend on high speed until smooth. If necessary, add more water to obtain the desired consistency

Transfer to a serving bowl. The spicy bean sauce is ready

Cut <quantity>1</quantity> chicken breast into medium cubes

Season with salt to taste

Transfer the chicken cubes to a hot pot over high heat and add extra virgin olive oil to taste. Cook until golden brown

Add <quantity>3<unit>cups</unit></quantity> of the Risotto Base and stir to combine

Add <quantity>1½<unit>cups</unit></quantity> of chicken stock and stir. Bring it to a boil and cook until the rice is cooked through but still slightly firm

Season with salt to taste and stir. Turn off the heat

Add <quantity>½<unit>cup</unit></quantity> of grated parmesan cheese and extra virgin olive oil to taste

Add <quantity>2<unit>tbsp</unit></quantity> of butter and stir until combined

Add <quantity>2</quantity> free range egg yolks and stir until creamy

Drizzle a plate with the Spicy Bean Sauce. Add 2 serving spoons of the chicken risotto

Add the warmed up Chicken Leg Confit and garnish as you prefer

The chicken risotto is ready. Enjoy!