For the preparation of our slow-cooked risotto, quality ingredients are important, but equally crucial are enthusiasm and a harmonious team effort, as it takes almost 20 hours at the stove! One of the key components of this dish is the broth, made with various vegetables and veal pieces, all simmered together over low heat. When preparing the meat for the risotto, it is slowly cooked in the warm broth until the veal nearly falls apart. This process should take at least 10-12 hours, until the meat turns into a “paste.” All that’s left is to add al dente cooked rice, and the delicious risotto is ready. It’s served with warm bread and grated cheese.