Piedmontese ragout with vegetables and risotto - Gastronomía Vasca: Escuela de Hostelería Leioa
Recipe: Piedmontese ragout with vegetables and risotto. Meats, Main course, Vegetables, Rices, Hot, Italian cuisine
Ingredients
- Chuck 1.25 kg
- Garlic, bulb 1.25 ud
- Carrots 0.125 kg
- Onion 0.125 kg
- Leek 0.4 ud
- White wine 0.05 l
- Brown stock 0.75 l
- Concassé tomato 5.0 ud
- Cooked ham risotto 5.0 ud
- Diced vegetables 7.5 ud
- Table salt 0.015 g
- Olive oil 0.125 l
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