Risotto de queso. ¿Cómo hacer para que quede perfecto? y con un súper ingrediente

Today I'm going to teach you how to make a dish that will make your guests feel like they're in a five-star restaurant. Just follow these steps and this Milanese risotto will leave everyone speechless. Try it for yourselves by cooking this recipe and let me know in your stories if this dish made you look good! Tag us @sumitoestevez @lasrecetasdesumito, I want to see those dishes! If you want to learn more about #Recipes, #Workshops, and the latest news from Sumito, visit https://www.sumitoestevezchef.com/ ✍ Special offer on workshops using the coupon 👉 SUMITOTALLERES10 Ingredients: 50g butter 50g wheat flour 250g heavy cream 100g Chanco cheese 100g Chamaco creamy cheese 100g Parmesan cheese For the risotto: 3 tbsp butter 1/2 onion, finely diced 200g Arborio rice 1/2 cup white wine Saffron Salt to taste Beef broth For the bone marrow: 1 tbsp butter 100g bone marrow Salt and pepper to taste. 1 oz of Rum 👨‍🍳 Check out my favorite products for cooking and feeding your senses ----- http://bit.ly/ProductosSE More recipes and talks: http://bit.ly/RecetasSumitoGratis Become a member of our team on YouTube: https://bit.ly/MiembrosSumito Sumito Estévez   / sumitoestevez   Production: Sofrito Creativo   / sofritocreativo   Executive Production: Alfredo Segnini Direction: Eleazar Parra Culinary Curation: Sumito Estévez and Eleazar Parra Culinary Production: Sylvia Sacchettoni Kitchen Assistant: Pedro Castillo Digital Strategy: Odilén Mendoza and Jary L Tescaritt Writer: Keilyn Escobar Camera: Beto Revette and Fernanda Risso Post-production: Beto Revette and Fernanda Risso Music Composition and Production: Ali Ochoa Mixing and Mastering: Jorge Nava #Sumito #CookingWithSumito Thanks to our friends at David and Joseph for their support with some equipment https://bit.ly/DavidJosephSumito Rosco Labs   / rosco_labs   Sennheiser Latin America   / sennheiserlatam