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LANGSTON28
Risotto Alla Milanese
Risotto with carrots, celery, garlic, Parmesan cheese and saffron, it does not become Italian.
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Ingredients
Directions
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Peel the winter carrot and cut into cubes. Cut the celery into bows and chop the onion.
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Slice the garlic. Chop the shallots and grate the cheese.
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Heat the oil in a soup pot and fry the carrot, celery and onion for 3 minutes. Add the garlic, marrowpipes and water and bring to the boil.
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Allow to cook for 1 ½ hours on low heat. Sieve the broth and season with salt. Place the marrow pipes on a plate.
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Heat the butter in a frying pan and fry the shallot for 10 minutes on low heat.
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Meanwhile, scrape the marrow from the marrow pipes. Bring the stock back to the boil.
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Add the risotto to the shallots and fry for 4 minutes. Add the saffron and the marrow.
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Add a dash of stock and stir until it is absorbed. Then add another dash and continue until the rice is tender. This takes about 20 min.
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Turn off the heat and add the butter and cheese. Leave with the lid on the pan for 5 minutes. Yummy! .
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Nutrition
620Calories
Sodium6% DV155mg
Fat57% DV37g
Protein22% DV11g
Carbs20% DV60g
Fiber4% DV1g
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