For the preparation of our slow-cooked risotto, high-quality ingredients are essential, but just as important are good spirits and the teamwork of both shifts, as the stove is in use for almost 20 hours! One of the key components of this dish is the stock, prepared with various vegetables and veal pieces, all slowly simmered over low heat.

When preparing the meat for the risotto, veal rump is braised with warm stock for hours until it becomes extremely tender. The braising process lasts at least 10–12 hours, until the meat turns into a paste-like texture. Finally, al dente rice is added to complete this delicious risotto.

The dish is served with warm bread and grated cheese.