Risotto with Spring Onions

Prepare: Cut fillet into fine strips, rub dry with kitchen roll. Roast in portions in the hot clarified butter, turning several times, for about 3 minutes. Remove, season, set aside. Reduce temperature. Add a little clarified butter, sauté scallions in it, remove, set aside. Prepare: Sauté garlic in the warm butter or light butter. Add long grain rice, sauté until translucent. Extinguish with wine and port, cook completely. Pour in the soup gradually so that the long-grain rice is always just covered with liquid. Simmer, stirring frequently, until just tender over low heat, about 20 minutes; do not cover skillet. Cook steamed spring onions for the last 5 min. Add cream, Parmesan and meat just before serving, season, just until hot, bring to table on the spot.

By the way, did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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