Marsala Risotto

Preparation:

Preparation: Fry chopped half an onion and carrots in half the butter, adding a ladle of broth. Add the rice, toast and cook, adding the hot broth a little at a time. Fry half the chopped onion in the butter, add the diced tongue 1 level spoonful of flour, salt and pepper and mix the marsala, stirring and when the sauce is thick, add a little milk, then season the risotto.