Risotto alla Paesana

Risotto alla paesana is a traditional dish of Lombard cuisine, particularly widespread in the Pavese area. It is a rustic, rich and flavorful risotto that includes pork, vegetables and sometimes mushrooms. Here are the ingredients and the procedure to prepare a classic risotto alla paesana for 4 people.

Ingredients

• 320 g Carnaroli or Arborio rice
• 200 g pork (for example, ribs, salamino or pancetta)
• 100 g mushrooms (porcini or button)
• 1 small onion
• 1 carrot
• 1 celery stalk
• 1 garlic clove
• 50 g butter
• 100 ml dry white wine
• 1 liter meat or vegetable broth
• 100 g peas (fresh or frozen)
• 50 g grated Parmigiano
• Salt and pepper to taste
• Extra virgin olive oil

Preparation

1. Clean and finely chop the onion, carrot and celery. Mince the garlic finely.
2. Clean the mushrooms and cut them into pieces that are not too small.
3. Cut the pork into small cubes.
4. In a wide saucepan, sauté the onion, celery, carrot and garlic in the butter with a drizzle of oil until golden.
5. Add the pork and brown until it takes on color.
6. Add the mushrooms to the soffritto and let them cook for a few minutes.
7. Add the rice and toast it until translucent, stirring constantly.
8. Deglaze with the white wine and let the alcohol evaporate.
9. Begin adding the hot broth one ladle at a time, continuing to stir and waiting for the liquid to be absorbed before adding the next.
10. Halfway through the rice cooking time, add the peas.
11. Finish cooking the rice, stirring in the Parmigiano and a knob of butter. Adjust salt and pepper.
12. Let the risotto rest for a couple of minutes before serving.

Curiosities

Risotto alla paesana originated in peasant kitchens where it was typically prepared with whatever ingredients were on hand, so the recipe could vary according to the season and garden produce. It was a way to use small quantities of various foods, creating a unique, rich and substantial dish.