Risotto with lung
Instructions
Cook for 30 minutes the Lung in boiling salted water; leave it to drain and cool.
Cut it into small pieces by depriving white parts.
Filter well its broth and keep it warm.
Fry the bacon in a little oil to dadolini, leek, Sage and parsley; join the lung, season and sprinkle with 100 cl of its broth.
Cook rice and finishing with the cheese.
Ingredients and dosing for 4 persons
- 200 g of veal lung
- 160 g of vialone nano
- Olive oil extra virgin
- 2 slices of pork lard
- Sage
- Leek
- Parsley
- Salt
- Abundant of grated parmesan cheese