Over a low heat, melt 40 g of butter with a small sprig of rosemary. When the butter turns gold, remove the rosemary. Add the meat and increase the heat. Brown the meat and season with salt, pepper and a dash of white wine. Lower the heat and cook through.

Pour the beef stock into pan, place on the stove and bring to boil, add the rice in a cone shape. Cover and let it start boiling again.

Once the stock is boiling, with a wooden spoon gently stir the rice in a figure of 8. Lower the heat, cover the pan, and cook for 10 minutes. Check the rice and once the rice is well visible under the layer of stock, add the meat sauce and cover again until the stock has been absorbed (1-2 minutes). Remove from heat and mix gently. Add the Parmesan cheese (previously sprinkled with cinnamon), the remaining butter and delicately mix.

Let the risotto rest in the pan for 2 minutes, covered with a damp cloth. Serve with a sprig of rosemary accompanied by an Amarone di Valpolicella for a complete traditonal taste of Isola della Scala.

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