Island Risotto

Preparation:

Preparation: This is a typical risotto from the 'Bassa Veronese'. In Isola della Scala every year there is a competition for the best risotto which seems to be a delight for the palate. One of the typical risottos, indeed, the risotto par excellence, is precisely this. Melt the abundant half of the butter over a low heat and let a nice sprig of rosemary brown; then remove it from the melted butter and add the meat cut into minute cubes. Turn up the heat and, when everything has taken on a consistency, add salt, pepper and cinnamon; then lower the heat and finish cooking. Heat the broth over high heat and, when it boils, add the rice. Mix well with a wooden spoon and cover the pot. When boiling resumes, stir again, reduce the heat to low and cover the pot for 15 minutes; At this point, add about half of the previously prepared meat sauce, mix well and cover with a cloth until cooked. Remove the pan from the heat and add the remaining sauce, the Parmesan sprinkled with cinnamon and the remaining butter cut into small flakes; let it stir for a few seconds and mix the risotto very delicately. Serve immediately piping hot.