Pork risotto Venetian inspired Recipe
Pork risotto is a perfect recipe when you want to rustle up a quick meal, using only a few fresh simple ingredients. This risotto is easy and uncomplicated to make, and is a delicious, creamy, and very comforting meal. I would not be surprised if it becomes your all time favourite risotto recipe.
The actual name for this pork risotto is Risotto all'Isolana that originated, and is famous in the area of Isola della Scala, situated between Verona and Mantua, in the region of Veneto in Italy. This is where Vialone Nano (type of short grain risotto rice) is widely cultivated. The authentic recipe for this risotto includes the use of two types of meat, a combination of veal and pork, and ground cinnamon, and this is how it is also cooked and eaten in Venice.
In Slovenian Istra, however, where I grew up, and where numerous dishes were inspired from Venetian cooking, it should be no surprise that an Istrian variation of this risotto was created using only pork and omitting ground cinnamon, as this exotic spice was difficult to get hold of, and was out of reach for most locals, and only used to make desserts and puddings.
This type of risotto is a risotto of my childhood and is the one that my mother used to prepare very often, and here I am sharing her recipe.
Ingredients
Serves 4
400g pork shoulder steaks, trimmed off excessive fat and diced
300g risotto rice (like Arborio, Vialone Nano or Carnaroli)
1 medium onion (about 150g), peeled and finely chopped
1 clove of garlic, peeled and crushed
2 Tbsp extra virgin olive oil
1 litre of beef or other meat stock (home made or good quality store bought stock)
few leaves of fresh sage, finely chopped
one sprig of fresh rosemary, needles removed and finely chopped
sea salt
black pepper
Parmiggiano Reggiano or Grana Padano cheese, finely grated, to serve (optional)
Method
Before starting making risotto have your boiling hot beef or other meat stock ready to hand for later.
Place in a pan extra virgin olive oil, finely chopped onions, crushed garlic and trimmed and diced pork shoulder steaks.
Add a pinch of salt, a bit of black pepper and gently fry on a fairly low heat until the onions become soft and translucent and the meat light brown in colour.
Add finely chopped herbs and about 100ml of water. With a wooden spoon mix and scrap all the bits and pieces from the bottom of the pan, deglaze and cook further for a few minutes on a gentle heat until all the water evaporates.
Add risotto rice and toast briefly, stirring constantly to avoid sticking to the pan.
Start gradually adding ladles of hot stock, one at a time, allowing the liquid to be absorbed before adding more.
Cook on a medium heat, stirring almost constantly, until the rice is cooked al dente, meaning fully cooked but still a bit firm when bitten, it should roughly take between 15-18 minutes for a risotto to be cooked.
Taste and adjust the seasoning with sea salt and black pepper, but this might not be necessary since the store bought stocks are, generally speaking, salty already.
Serve immediately while risotto is still hot and rather liquidy, smooth and runny or as the Italians would describe it, all'onda, meaning on the wave.
Ladle the risotto onto the plates and sprinkle with freshly grated Parmiggiano Reggiano or Grana Padano cheese.
Just a thought
Pork risotto is not suitable for freezing.
Wine suggestion
Marca Trevigiana Raboso IGT 2018 - Gatti
