Brodera Novarese
Brodera is a historic risotto from the rice-growing areas of Novara and Vercelli, made with pork rib stock and served with the ribs themselves.
Ingredients
For 4 personeFor the stock
For the risotto
To finish
Before you start
Method
Prepare the stock
Trim any excess fat from the ribs if necessary, wash them and place them in a pot with one onion, carrot and celery cut into pieces. Cover with water, season with salt and cook gently, skimming when needed.
Strain
Remove the ribs and keep them warm. Strain the stock and bring it back to the boil.
Start the risotto
Soften the second onion in a saucepan with part of the butter without allowing it to brown. Add the rice and let it absorb the flavour.
Cook through
Add the hot stock a little at a time, stirring, until the rice is cooked.
Finish and serve
Adjust the seasoning with salt, then add the remaining butter, Grana Padano and pepper. Serve the risotto with the warm ribs.
Good to know
Tips
Prepare the stock without rushing and skim it to keep it clear. Keep the ribs warm while cooking the rice.
Variations
The historic version was also served with pork blood; this variation is not included because it is no longer commonly used.
Storage
The stock can be made the day before. The risotto should be eaten as soon as it is ready; the cooked ribs can be stored in the refrigerator for 1 day.
Behind this recipe
Piemonte Italia describes brodera as a dish from the rice-growing areas of Vercelli and Novara, traditionally prepared on the day the pig was slaughtered. It was once also finished with still-warm pork blood, a practice that has now largely disappeared.
