This risotto is from Isola della Scala, the heart of Verona's rice-growing district, and a very pretty area to visit, where you can still find the traditional waterwheel-driven mills used to separate the rice from the chaff. The best time to visit in is the fall, when there are festivals to celebrate the harvest. As with all traditional favorites, there are many variations to this recipe, and many cooks add secret ingredients. To serve 4 you'll need:
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients:
- 2 cups (400 g) short-grained rice, ideally Vialone Nano
- 8 ounces (200 g) pork, preferably from the upper part of the thigh
- 1/3 cup + 1 tablespoon (80 g) unsalted butter
- 2 cups (100 g) freshly grated Parmigiano
- A pinch of powdered cinnamon
- A small (4-inch, or 10 cm) sprig of rosemary
- A dash of white wine, preferably Soave
- Salt and freshly ground pepper
- 4 cups (1000 ml) beef broth (canned will do in a pinch, though freshly made will be better)
Preparation:
Finely dice the pork, season it with salt and pepper, and let it rest for about an hour. Melt the butter over a low flame in a large pot, add the diced pork and the rosemary, and cook for a few minutes, then splash everything with the white wine and simmer it gently until the pork is done; at this point fish out and 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, or some water that you've added a little bullion to.
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 minutes, and serve, with more grated cheese on the side.
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 minutes, and serve, with more grated cheese on the side.
