Team Eats: CHIEVO – Risotto all’Isolana

There’s no doubt that January has been a tough month for Juventus. The one win in Serie A against Udinese and the one win in Coppa Italia against A.C. Milan are the only “W’s” for the month, book-ended by a disappointing Sampdoria loss at home to start the new year and a heartbreaking loss (and Coppa Italia exit) against Lazio to end the month… Never mind the lackluster draws in between.

February will be a busy month, with away visits to Roma and Celtic for the Champions League. But first comes this Sunday when Juventus travel to ChievoVerona and look to start the month off on the right foot.

Juventus-Chievo-Verona-Team-Eats-Map-Chicken-Gnocchi-Veronese-mapPrevious Chievo culinary clashes in the TeamEATS kitchen include a delicious Chicken Gnocchi Veronese, and an awesome Pasta al Gorgonzola e Noci.

And this week we’re making Risotto! Risotto all’Isolana, to be exact.

Named after the Verona district where it was created, Isola della Scala lies in the heart of Verona’s rice-growing district. Known for it’s exquisite rice and beautiful rustic charm, Isola della Scala is a place where you can still find the traditional waterwheel-driven mills used to separate the rice from the chaff.

Tourists to Verona are strongly recommended to take a little detour to Isola della Scala and try a local restaurant there. Reportedly the best time to visit in is the fall, when there are festivals to celebrate the harvest.

As with all traditional favorites, there are many variations to this recipe, and many cooks add secret ingredients.

Let’s do this.

Risotto all’Isolana

Difficulty: Medium
Price: $11.00
Time: 50 minutes (plus one hour marinade)



• 3.5 oz./ g. 100 pork loin
• 3.5 oz./ g. 100 lean veal
• 1/4 tsp. freshly ground black pepper
• 1/2 tsp. finely ground sea salt
• a small rosemary sprig
• 1/4 cup unsalted butter
• freshly grated Parmesan cheese
• a pinch of cinnamon
• about 5 cups/1.2 liter good meat broth
• 1 lb. 2oz. / g. 500 Vialone nano rice

Modifications: I added a side of spinach to this dish, serving as a bed for the risotto. It worked out well, I recommend it.


1. Wash and finely dice the pork and veal, season it with salt and pepper, and let it marinade for about an hour.

2. In a medium-sized pot add the broth (leaving 1-1/2 cups aside) and bring to a hot temperature (not boiling).

3. When the broth is hot add the rice, stir it with a wooden spoon and let it simmer at low heat until the broth is all absorbed. This could easily take 30 minutes or longer. If the rice is not yet cooked (you can tell by tasting it and if it’s hard it’s not cooked) add a little bit of the remaining broth. Make sure that the broth is always warm.

4. While the risotto is cooking, melt the butter at low heat in a nonstick pan and when it’s almost all melted add the meat and the rosemary sprig. Cook until done, about 3-5 minutes. Salt and pepper to taste then discard the rosemary sprig.

5. Add the meat and the cinnamon to the rice, combine well, cook for about 3 minutes and serve sprinkled with a generous portion of Parmesan cheese.

6. Consume. Imagine each delicious bite another step towards three points and victory.


Man oh man, this recipe is so tasty! I really liked how hearty and filling the risotto was with the meat added into the mix. The cinnamon dash added a nice flavor and brought together the meat and rice nicely.

Taking part in TeamEATS this week? Post pics of your dishes in the comments section below.

Who’s ready for those Chievo Donkeys?


Mangiare è l’unica cosa che… Conte!


Back by popular demand, TeamEATS is a culinary guide to cooking and consuming the opposition. Each week, we pick a recipe from the home cuisine of Juve’s upcoming adversary, put on the kitchen apron and… cook it and eat it. Buon Appetito!

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