Risotto al Tastasal

Method

Toast the rice in a large skillet and set it aside. Slowly cook the ground pork in a pan over a low flame, together with a tablespoon of butter and a sprig of rosemary. Stir continuously, breaking apart any chunks of meat with a fork or a wooden spoon. Watch carefully to make sure that the meat does not dry out. Once it has finished cooking, remove the rosemary sprig and add the toasted rice to the pan.
Continue to cook the mixture as a standard risotto (by adding one ladle of the beef broth to the pan, stirring continuously until the liquid has been absorbed, and repeating this procedure until all of the broth has been used up). Once the rice is fully cooked, stir in a little butter and a generous helping of grated Parmigiano. The risotto is ready when
the rice begins to stick together.