 Good morning. My name is Wigic Concetti. I will show you today how to make Risotto Laminanesi. Risotto Laminanesi is one of the most famous dishes of the traditional Italian cuisine. First of all, what we need to have is a nice broth. I make today the broth with vegetables and pieces of meat which I use hands. But you can use also just vegetables to do the broth. I use carrot, onion, celery of course, potato, a zucchini and a few herbs from my garden. Like parsley, thyme, white fennel and rosemary. A piece of garlic, pepper and grain and a little piece of skin of an orange. The other ingredients of the recipe is chopped onion, minced like the grain of the rice, 2 large spoons of rival oil, 40 grams of butter, 2 spoons of bone marrow, a little salt, a glass of dry white wine, Parmesan, Parmigiano, 320 grams of rice, cardamom, saffron, saffron powder. Let's start to make the risotto by eating our broth and evaporating our dry white wine for a couple of minutes and just leave a part, keep warm. Let's start our recipe, 20 grams of butter, 2 spoons of rival oil and the onion, chopped. If you have a gas, just maintain medium heat, just on the top of medium heat, it will be fine. After a couple of minutes, when it's transparent, add the rice and toast it. Stir from the center to the side, try to, first it is very important because the grain of rice might have the porous getting close probably and stir and cook is absorbed. Just a couple of minutes as you see is already absorbed. Let's start to cook our rice with the broth, just put at the beginning too with another ladle. Obviously the broth has to be salted, but gently, not too much because you can correct and add the salt in the end as you like, salt and pepper. Wait until it is absorbed, but not completely, leave always a little bit creamy. Let's add the Italian saffron from Abruzzo and another ladle of broth. While you wait, you can start the parmesan. It's very important to break the parmesan during the cooking, so maintain fresh, tasty. Put the butter, stir, parmesan, stir again, exactly in the middle, heat a little bit. A little bit of saffron, fresh, grippy parmesan and this is the risotto la mimele. So let's have a taste of our risotto. Bonis!