Risotto with Cinnamon and Honey

Risotto alla Cannella e Miele

Preparation info
  • Serves

    6 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

I tasted, this lovely dish at the Trattoria La Primula in San Quirino near Pordenone and adapted it for this book. Note that you should try to use a very light chicken broth. If you have one that is fragrant, dilute it with spring or distilled water.


  • 5 tablespoons/75 g unsalted butter
  • cups/575


To make the risotto, heat 3 tablespoons/45 g butter in a wide 4-quart/4-l pot over medium heat. Add the rice and continue stirring so that the rice toasts. It should become opalescent after a couple of minutes.

Stir in the wine and cook, stirring, until the wine has evaporated. Add ½ cup/100 ml broth and a little black pepper, and keep stirring until it has been absorbed. Lower the heat