How to make Risotto all'Isolana – typical dish of Isola della Scala
- 1 Kg of Vialone Nano Veronese I.G.P. rice
- 2 litres of good stock
- 200g of lean veal
- 200g of pork loin
- 150g of butter
- 140g of grana padano cheese
Pepper, salt, cinnamon and rosemary (to taste).
Cut the meat into dices, season with salt and freshly ground pepper and leave to rest for one hour.
Melt the butter, add a sprig of rosemary, brown the meat well. Cook on a low heat until the meat is completely cooked and then chop the rosemary. Next boil the stock, add the washed rice, cook for 20 minutes on a low heat until the rice has absorbed all the stock. Add the previously made seasoning to the rice. Finish the risotto all’isolana with cinnamon infused cheese.