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Boil the lampredotto in water with the carrot, onion, celery and one tomato.
Sauté a chopped shallot in olive oil with a bit of broth. Add the leeks, red wine, remaining tomatoes, and cook.
Add the lampredotto, cut into strips, and finish cooking for 20 more minutes, adding hot broth as needed.
Cook the lampredotto in boiling water with celery, onion, carrot and tomatoes for an hour.
Drain the lampredotto well, cut it into thin strips and save the broth.
In a skillet, sauté the onion, add the rice and cook gradually while adding the lampredotto broth.
Once cooked, add Parmesan, butter, freshly ground black pepper and more cheese. Serve.