Recipe: Risotto All’Isolana


September’s Recipe of the Month is the delicious Risotto All’Isolana. We hope that you enjoy!



350g Vialone Nano Lodigiana

½ onion, diced

25ml O-Med Extra Virgin Olive Oil

100g of veal tenderloin, minced

100g of pork loin, minced

1 splash of Passerina del Frusinate (white wine)

100g Pepe Saya Cultured Butter

90g Grana Padana Cheese, grated

1.5lt of Chicken Stock

1 tbs Herbies Cinnamon



  1. Cut the onion in half and finely dice. Add to the pan with the Extra Virgin Olive Oil and a sprig of Rosemary.
  2. Allow the onion to sweat, turning blonde in colour, then add the pork and veal to the pan and allow it to cook for about 10 minutes.
  3. Add the Vialone Nano Rice and toast it for about 5 minutes until it becomes slightly translucent. Add half a glass of the white wine.
  4. Once the alcohol has evaporated, add enough chicken stock to cover rice. Cook over a low heat until the rice absorbs all of the liquid.
  5. Repeat again adding more stock until the rice is cooked ‘al dente’.
  6. Mantecare il riso” – this part is very crucial to obtain the final result, which is a mixing procedure between the rice, butter, cheese and the spices.
  7. Add the butter to the pan and turn off the heat. Mix quickly until the butter melts. Add the grated Grana Padana Cheese and the cinnamon.
  8. In a flat plate, spread the rice and garnish with some rosemary and a small stick of cinnamon.
  9. Enjoy with the remainder of the Corte dei Papi Passerina del Frusinate IGP!

Buon Appetito!

The rice, extra virgin olive oil, butter, Grana Padana cheese, chicken stock & Herbies cinnamon are all available from our Norwood and Hyde Park stores.

Our loyalty card customers will receive 10% off the ingredients for the recipe in-store.