Pork Ribs Risotto

History & Background

A Sunday dish in Po Valley farmsteads, where pork production was the foundation of the rural economy. The rice absorbs the deep flavour of the braised meat — a one-dish meal for the cold season.

Ingredients for 4

• 1kg pork ribs
• 320g Carnaroli rice
• 1 carrot, 1 celery, 1 onion (for the fond)
• 1 glass red wine (Barbera)
• 200g tomato passata
• 1.5L beef broth
• Bay, rosemary
• 1 white onion (for rice)
• 60g cold butter
• 80g Parmigiano
• Extra virgin olive oil
• Salt, pepper

Method

1. Brown ribs in a heavy pan until well coloured; reserve.
2. Sauté the mirepoix in the fond.
3. Return ribs, deglaze with red wine, add passata, bay, rosemary and broth.
4. Cover and cook 2 hours until meat falls off bone. Skim the fat.
5. For the risotto: sweat chopped onion.
6. Toast rice, deglaze with a little white wine; continue with the ribs' cooking liquid.
7. Manteca off heat with butter and Parmigiano.
8. Serve with ribs on top and cucharadas of their juice.

Wine pairing

Structured Barbera dell'Oltrepò Pavese or Bonarda dell'Oltrepò.

Common mistakes

• Not skimming the fat (too greasy).
• Undercooking ribs (tough meat, unmelted collagen).
• Too much Parmigiano (covers meat flavour).