Ingredients for four - 400 g. of “Nano Vialone Veronese I.G.P.” rice - 800 g. of good broth - 80 g. of lean veal - 80 g. of pork loin - 60 g. of butter - 60 g. of Parmesan cheese - powdered cinnamon, rosemary, salt and pepper to taste.
Preparation Cut the meat into cubes; season with salt and freshly ground pepper, leave to rest for one hour. Melt the butter, add a sprig of rosemary, brown the meat well and leave to cook over a low flame. Remove the rosemary. In another pan, bring the broth to boil, add the rice, cook for 20 minutes over a low flame, the rice must absorb all the broth. Add the meat mixture previously prepared. Complete the Islander risotto with grated Parmesan cheese perfumed with cinnamon.
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