RISOTTO ALL'ISOLANA
Traditional Taste of Isola delle Scala (with Pork and Veal mince)
Ingredients:
For four person:
- 400 gr. Melotti Vialone Nano Essiccato sull’Aia Rice
- 0,8 l meat broth
- 150 g fat free veal
- 200 g pork loin
- 80 g butter
- 60 g grated Grana Padano cheese
- pepper, salt, cinnamon and rosemary, as needed
How to prepare it
Cut the meats into small cubes and dress with salt and pepper. Let this rest for an hour. Brown the meat by melting the butter and add one sprig of rosemary in a pan. Keep at low heat until the meat is completely cooked and remove the rosemary. Bring the meat broth to a boil and add rice. Cook at low heat for 17-18 min until the broth is completely absorbed by the rice. Season the rice with the prepared meat and complete the dish with grated grana and flavor with cinnamon.
BUON APPETITO!
Mamma Rosetta
How to prepare it
Cut the meats into small cubes and dress with salt and pepper. Let this rest for an hour. Brown the meat by melting the butter and add one sprig of rosemary in a pan. Keep at low heat until the meat is completely cooked and remove the rosemary. Bring the meat broth to a boil and add rice. Cook at low heat for 17-18 min until the broth is completely absorbed by the rice. Season the rice with the prepared meat and complete the dish with grated grana and flavor with cinnamon.
BUON APPETITO!
Mamma Rosetta
Vialone Nano "Essiccato sull'Aia" Rice
Dried slowly and naturally under the sun for two weeks
According ancient farming procedures which lend grain more compactness and firmness. Ideal for creamy and/or grainy flavoursome risotto.
