Restaurateur
Saveliy Libkin

I give the recipe from the process list of the restaurant.

The chef  of the restaurant Sergio Mei Tomasi has told how to cook and cleared up all the nuances.

I have cooked it at home, it came out excellent, but it is very laborious and it is rather difficult to buy the product of proper quality.

I do not recommend to cook with substitutes, it will be alike but with huge tolerance.

Ingredients for 4 persons

• 400 grams of rice carnaroli (Isola della Scala)
• 10 grams of salt butter
• 50 grams of white wine Sauvignon
• 1 bay leaf (1/2 gram)
• 1 whole pilled shallot (40 grams)
• 1,200 l of chiken and vegetable broth
• 10 grams of cold buttre
• 2 grams of  saffron powder
• 1 gram of saffron pistils from San Gavino

For filling

• 100 grams o cold salt butter 
• 10 grams of oil extra QB
• 50 grams of grated Parmigiano Reggiano 24 months age

For decoration

• 4 ½   of fried bay leaf (2 grams)
• 40 grams of poured out chicken seasoning

The process of cooking:

To put into the pan rice with 10 grams of butter, shallot, bay leaf. To roast  it at small heat, to pour with white wine and to pour out the bubling broth till it will cover the rice, add saffron powder diluted in the small quantity of broth. To boil it 8 minutes, it must be dry. To put it into the rice cooker, to sprinkle by the bubling broth and to  add more 10 grams of cold butter and saffron pistils diluted in the small quantity of warm broth and white wine when it will be ready for  ¾. To whip it thoroughly by the turner.  To remove rice from the heat and to beat into it oil and 70 grams of salt butter, add Parmesan and to finish mixing.

Reference: in the restaurat of hotel 1 portion of this risotto costs 24 Euro.

Recently I was explained how my new blog at the address  http://Savva-Libkin.com/ works.

Now I will post all the records from the stand-alone blog (who has invented such a term).
You can leave a coments about the loge in LJ also and about the rest of records — in the bloge.

P.S. I like to discover new effective tools which economize the time andraise the effectiveness.

Now I am teaching to create the records in the LJ, this afternoon I was teaching marketing, to be more precise I edited my own and not only my own stereotypes and ideas about the loyalty. Earlier I have taught  rebranding. And from the very morning I have cleared up to the team of the like-minded persons the true meaning of the word ”carnivorousness” especially in the context of the restaurant “Steakhouse. Meat & Wine”.