Risotto all'Isolana
A traditional Veronese meat risotto cooked with Vialone Nano rice, spiced with pork, veal, rosemary, and ground cinnamon.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 540 kcal
Equipment
- •Heavy-based saucepan
- •Frying pan
- •Ladle
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 18 g
- carbs
- 68 g
- fibre
- 2 g
- protein
- 26 g
- calories
- 540 kcal
Instructions
- 1
Melt half the butter in a frying pan over medium heat with the rosemary sprig.
- 2
Add the minced pork and veal, browning gently until cooked through.
- 3
Season the meat with salt, pepper, and ground cinnamon, then discard the rosemary sprig.
- 4
Bring the meat broth to a gentle simmer in a separate pot.
- 5
Toast the Vialone Nano rice dry in a heavy saucepan for two minutes.
- 6
Pour in double the volume of boiling broth to cover the rice completely.
- 7
Simmer gently over low heat for twelve minutes without stirring.
- 8
Stir the cooked meat and its cooking juices thoroughly into the rice.
- 9
Turn off the heat, cover with a clean cloth and lid, and rest for three minutes.
- 10
Beat in the remaining cold butter and grated Grana Padano briskly until creamy.
Chef's tips
The traditional Isola della Scala method cooks the rice undisturbed in broth rather than with continuous stirring. Do not skip the cinnamon; it is the historic aromatic signature of the dish, not a modern addition. Vialone Nano absorbs broth exceptionally well while holding a firm bite.
Ingredient substitutions
- veal loin → tender beef rump steak, finely chopped
- Riso Nano Vialone Veronese IGP → Carnaroli rice, though cooking time and stirring technique will vary slightly
Storage
Store leftovers in an airtight container in the refrigerator for up to two days.
Reheating
Gently warm in a saucepan over low heat with two tablespoons of hot broth or water to restore creaminess.
Common mistakes to avoid
- •Over-stirring the rice during the initial simmering stage, which breaks the delicate grains.
- •Omitting the resting step before the final mantecatura beating.
- •Using cold broth, which shocks the cooking rice and spoils the texture.
Serving suggestions
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