Consorzio di Tutela della I.G.P.
Riso Nano Vialone Veronese


Risotto all'Isolana

Risotto all'Isolana
Ingredients (4 people)
  • 400 g of Nano Vialone Veronese IGP Rice
  • 800 g of 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

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.

Accompanying wine

Valpolicella Superiore