Risotto Nach Isolana-Art – Risotto All’ Isolana

Cut the meat into pieces a good centimeter in size. Fry in a mixture of one third of the olive oil and 1/2 of the butter until crispy on all sides, adding the rosemary sprig and seasoning with salt and pepper. Lift out and set aside.

In the same saucepan, sauté the long grain rice in the remaining oil, deglaze with clear soup, cover and cook until tender. Only then fold in the meat with the juices that have escaped in the meantime and the remaining butter. Season with a touch of cinnamon.

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