Brodera: pork-rib risotto
Serves 4
Method
Trim any excess fat from the ribs. Cut half the onions, all the carrot and celery into large pieces. Put them in a pot with the ribs, add the water to cover and season lightly with salt.
Bring to a gentle simmer, skim the surface and cook over low heat for at least 2 hours, until the ribs are fully cooked and tender. Add a little hot water if necessary to keep them covered.
Lift out the ribs and keep them warm. Strain the broth into a clean pan and bring it back to a simmer.
Thinly slice the remaining onions. Soften them gently in a wide casserole with 20 g of the butter, without letting it brown. Add the rice and stir until the grains are well coated.
Add the hot broth a ladleful at a time, stirring and letting each addition absorb before adding more. Cook until the rice is tender but still has a little bite, following the rice package timing as a guide. Adjust the salt.
Take the pan off the heat and stir in the remaining 30 g of butter, the grated Grana Padano and black pepper. Spoon the risotto onto plates and arrange the warm ribs on top. Serve immediately.
