RISOTTO ALL’ISOLANA (Verona risotto)

Difficulty

Easy

Serving portions

4

INGREDIENTS

320g Vialone nano rice
640g Water with Organic Beef granular stock
200g Lean veal
200g Pork loin
80g Butter
80g Parmesan cheese
Pepper, salt, cinnamon and rosemary to taste

 

Recipes realized with Chef Edoardo Spinelli in collaboration with Riseria RISO GRAZIA

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

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