Preparation

1. Cut the meat into cubes, season with salt and freshly ground pepper
   and leave to rest for an hour
2. Melt the butter, add the rosemary and brown
3. Over low heat for 5 minutes until completely cooked and remove the rosemary
4. Boil the broth, add the rice and cook for 16/18 minutes over low heat;
   the rice needs to absorb the broth
5. Season the rice with the meat, Parmesan cheese and flavour with cinnamon