Historycal Neapolitan dish, often seen in its "red" version,(with tomato sauce), here in its older white version.
It took me two days to do it.
First day for vegetal broth and raguncino, made with ground meat, onion, celery, carrot, tomato paste, extra vergin olive oil and wine.
Second day for: tiny meatballs, sautč mushrooms, sautč peas, chop all the ingredients, do the risotto, assembling the building and cooking it in the oven!
But just a few minutes to eat it!