For ➍400 g short-grained rice, ideally Vialone Nano
200 g pork, preferably from the upper part of the thigh*
80 g unsalted butter
100 g Parmigiano cheese, freshly grated
pinch powdered cinnamon
small sprig rosemary
dash of white wine, preferably Soave
salt & freshly ground pepper
5 l beef broth (or enough to cook the rice)
Finely dice the pork, season it with salt and pepper*. Let it rest for about an hour.
Melt the butter over low heat in a large pot. Add the diced pork and the rosemary. Cook for a few m. Splash everything with the white wine and simmer it gently until the pork is done. Discard the rosemary.
While the pork is cooking, bring the broth to a boil, stir in the rice, and cook until the rice is done. (Should it absorb all the liquid without having reached the al dente stage, add a little more hot broth.)
When the rice is done, stir in the diced pork and some of the grated cheese, seasoning it all with a little cinnamon. Let it sit, covered, for a couple of m.
*Use half veal, half pork instead.
Melt the butter over low heat in a large pot. Add the diced pork and the rosemary. Cook for a few m. Splash everything with the white wine and simmer it gently until the pork is done. Discard the rosemary.
While the pork is cooking, bring the broth to a boil, stir in the rice, and cook until the rice is done. (Should it absorb all the liquid without having reached the al dente stage, add a little more hot broth.)
When the rice is done, stir in the diced pork and some of the grated cheese, seasoning it all with a little cinnamon. Let it sit, covered, for a couple of m.
Serve with more grated cheese on the side and a glass of cool Soave.
*Use half veal, half pork instead.
This recipe comes from Isola della Scala, the heart of Verona's rice-growing district in the Po valley. The rice fields, or at least the women working in the rice paddies, were celebrated in the famous 1949 Riso Amaro movie by Giuseppe De Santis, starring the overwhelming Silvana Mangano.
Read the tip on making a quick risotto.
