Ingredients for 4 people
400 gr. Riso Vialone Nano – worked with pestles – FERRON
8 decilitres of vegetable and chicken broth
100 gr. pork loin
100 gr. lean veal
60 gr. grated Parmesan cheese
2 tablespoons extra virgin olive oil
1 deciliter cognac or white wine
salt amp; pepper as needed
Melt the butter with the rosemary sprig on low fire. When the butter is golden, eliminate the rosemary, add the 2 kinds of meat – chopped finely – and the cognac and raise the heat. Let cook a few minutes add salt and pepper to taste, lower the flame and cook until the meat is done. In another pot add the rice, some extra virgin olive oil and let the rice toast a few minutes at low heat.
Pour the boiling broth all at once, mix delicately, cover and let simmer at minimum heat. After ¾ of the cooking time has elapsed, add the meat mixture, cover the pot and continue cooking until the broth has been completely absorbed. Cover for a few minutes with a linen cloth so that the excess moisture can be absorbed and the rice grains result separate. Remove the pot from the heat, add the Parmesan cheese and the cinnamon and stir gently. Serve in single plates or place in a serving dish.