Risotto all'Isolana
INGREDIENTS
- 1 cup Vialone Nano or Carnaroli
- 3 1/2 – 4 cups beef broth; although you can use chicken
- 3 oz lean beef, finely diced
- 3 oz pork tenderloin, finely diced
- 2 tablespoons butter
- 3 oz grated Parmagiano-Reggiano
- 1 small sprig of Rosemary
- a hefty pinch Cinnamon
- Salt and pepper
DIRECTIONS
- Place meat in a bowl and season with salt and pepper to taste; set aside at room temp for one hour.
- Melt the butter in a sauté pan and add the rosemary branch along with the seasoned meat.
- Brown evenly for a few minutes over medium heat; discard the rosemary and set the meat aside.
- Bring 3 ½ cups of the beef broth just to a boil and add all of the rice all at once.
- Lower the heat to medium, cover the saucepan and cook for 20 minutes or until all of the liquid is absorbed by the rice; stir frequently, but not constantly to prevent sticking.
- If it gets too dry before the end of the cooking time, add another ½ cup of hot beef broth.
- When rice is al dente; stir in the browned meat, Parmagiano-Reggiano, and a good pinch of cinnamon.
- Remove from heat and cover again – Let stand for 5 minutes - Season with salt and pepper and serve.
RECIPE BACKSTORY
This is a slightly different method of making risotto. I highly recommend hunting down Vialone Nano or Carnaroli rice. Arborio doesn't seem to work with this method. Vialone nano doe not necessarily need to be stirred as much to create a great risotto. It is capable of absorbing 1.5 times as much liquid volume.