Instructions: Heat 20g of the butter and 2 tablespoons of the oil in a frying pan and add the sausage or mince and fry until brown.

In another large pan heat the remaining oil and fry the onion until soft.

Then stir in the rice and coat for a couple of minutes.

Add the chicken stock and leave to simmer for about 10 minutes with the lid on.

Here it differs from the usual way of making risotto as all the liquid is put in at once and not gradually.

After 10 minutes add the meat stir well and continue to cook for a further 8 minutes.

Add salt and pepper to taste and the cinnamon.

Take off the heat add the remaining butter and Parmesan and beat thoroughly for a minute. Serve immediately.

Use vialone nano which is a shorter grain rice used typically in Verona and Venice. It is absorbent whilst remaining al dente so it is perfect for the very heary dishes of the Veneto region. Carnaroli on the other hand is a long grain rice but it has equally absorbent characteristics and belongs to the Lombardia region. You can use either of these rice types here.

Serves 4

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