Demi-Glace: Preheat the oven to 200 ° C. Wash the bones well, drain them and bake for a few minutes in the oven in a large pan to make the fat melt, so that it can be easily removed.
Meanwhile, clean the onions, carrots and celery, wash them and cut them into large cubes. Remove the bones from the oven and put them together with the oil and meat residues in a large pan. Bake everything on high heat until it is good brown. Add the cubes of vegetables and the garlic and let them brown. If there is too much fat in the pan, scoop it away.
Add the red wine to extinguish the ingredients and scrape all the frying of the bottom of the pan. Mix in the tomato puree. Then add the water and all herbs. Let it simmer for 5-6 hours on low heat. Allow the sauce to cool after cooking. Sift the whole with the help of a cheese cloth and a fine sieve to get a clear demi glace.
Vegetable broth: fry the finely chopped onion, celeriac, carrot, celery and tomato in a pan. Add about 2 liters of water and let it boil.
Cooking risotto: Bake the rice for 1.5 minutes in a pan with some butter, oil, salt and pepper until the rice becomes transparent. Make sure the fire is low enough to prevent burning. Add the onion and extinguish with white wine or, for a luxury version as Filippo does it, with Don Perignon. Gradually add the stock and cook until the rice is cooked. Season with salt, if necessary. Remove the pan from the heat and cover with a lid. Let the risotto rest for 1 minute.
Mantecatura: Now add the butter, Parmesan cheese and Scamorza. Mix everything well through the risotto until it is creamy and well mixed.
Serve: Spoon the risotto on deep plates, garnish with a spoon of Demi-Glace and grate fresh truffle to taste.
