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.