Risotto w/neck cutlet

Ingredients for Risotto w/neck cutlet

Instructions for Risotto w/neck cutlet

To prepare the Risotto w/neck cutlet recipe, please follow these instructions:

Brown koteletten on forehead
Boil the pan with red wine
Put in baking dish w/koteletten minced Rosemary sprinkled over + salt & pepper and with forehead decoction by
Put in pre-heated oven 200 degrees about 30-45 v/min., which is the time it takes to cook the risotto

Risotto: use the correct risotto-rice!
Fry the chopped onion in a saucepan until clear
Add the rice and sauté them with some min.
Add the red wine-a-peu peu
Add the broth in the same way
Add the chopped Rosemary & Bay leaves and salt & pepper as needed
When the risotto is al dente + touched a blob of butter together with plenty of grated parmesan

Tips:
Brdr. Harder recommend with a twinkle in the eyes a good Barolo all the way through-but less CAN make it a good experience.