TRADITIONAL RISOTTO ALL'ISOLANA
Ingredients for 4 servings:
- 400 g Vialone Nano "Essiccato sull'Aia"
- 0,8 l of meat broth
- 150 g fat free veal
- 200 g pork loin
- 80 g butter
- 60 g grated Grana Padano cheese
- Pepper, salt, cinnammon and rosemary, as needed
Cut the meat into small cubes and season with salt and pepper. Let it rest for an hour. Melt the butter in a pan, brown the meat and add one sprig
of rosemary. Cook at low heat until the meat is completely cooked and remove the rosemary.
Bring the meat broth to a boil and add the rice. Cook at low heat for 17-18 minutes until the broth is completely absorbed by the rice. Season
the rice with the prepared meat and complete the dish with the grated Grana Padano and flavor it with cinnamon.