Myrtle risotto

Ingredients for 4 serves:
Meat stock
30 gr butter
3 sprigs of myrtle
1 red onion
300 gr veal tenderloin
280 gr Vialone Nano rice “Domenico Fraccaroli”
½ glass of Valpolicella wine
Black pepper
30 gr Parmesan cheese

Chop finely the veal tenderloin, the myrtle and the onion. Heat the stock and, in a separate pan, heat 20 gr of butter and fry the chopped meat with the myrtle and the onion.
After a few minutes, add the rice, turn up the heat and stir it briskly with a wooden spoon. The rice will now begin to lightly fry, keep stirring and after a minute it will look slightly translucent. 
Add the Valpolicella wine and stir until the liquid evaporates. Add a pinch of black pepper and a ladle of stock, stir until the liquid is fully absorbed. When it appears almost dry, add another ladle of stock and repeat the process. As the rice cooks you will see that it will take on a creamy consistency as it begins to release its natural starches. 
Add a good pinch of salt if necessary.
When the rice is soft but still firm to the bite, remove the pan from the heat and add the remaining butter and the Parmesan cheese.
You can now garnish with some myrtle leaves and serve the dish.
… Buon Appetito!