Risotto con le animelle alla romana

Name: Risotto con le animelle alla romana (Risotto with lamb sweetbreads)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 3 tablespoons dry Marsala; 11 ounces (300 g) Vialone Nano or other rice for risotto; 2 heaping tablespoons grated parmigiano-reggiano; 1¾ ounces (50 g) sliced prosciutto; 1¾ ounces (50 g) lamb liver; 1¾ ounces (50 g) lamb sweetbreads; 2 cups (500 ml) meat broth; 1 small white onion; 2½ tablespoons (40 g) butter; salt; pepper

Risotto with lamb sweetbreads

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

1¾ ounces (50 g) lamb sweetbreads
1¾ ounces (50

Europe
Italy
Starter
Mediterranean
Gluten-free

Method

Soak the sweetbreads in warm water to cover for about 30 minutes, then drain. Peel off and discard the membrane. Put the sweetbreads in a pot with about 2 quarts (2 liters) water and bring to a boil. As so