Make the lampredotto broth. Fill a large pot of water, add carrot and celery cut into pieces, the peeled onion with the clove stuck inside, parsley, basil and salt. Bring it to the boil, add the lampredotto and lower the heat. Cook over medium heat for about 30 minutes, then turn it off and set aside.

Now make the risotto. Slice thinly the shallots and place them in a saucepan with half the amount of butter and the olive oil. Melt the butter and cook the shallots over medium-low heat until softened. Add the rice and toast it for a few minutes, stirring constantly with a wooden spoon.

When the rice is translucent, pour in the wine and let it evaporate completely.

Cook the risotto, adding gradually the hot broth: stir constantly and let the rice absorb the broth before adding more.

After about 40 minutes, when the rice is almost ready, add the lampredotto cut into thin strips and cook for 5 more minutes, stirring constantly with energy: you'll have a creamier risotto.

Remove the risotto from the heat, add the remaining butter and whip the risotto with a wooden spoon until the fat has been completely absorbed. Add a dusting of ground black pepper and the salsa verde, stir one last time and serve immediately.