Go Back
Overhead view of risotto all'isolana in a shallow bowl, shredded pork visible through glossy rice with a dusting of Parmigiano

Risotto all'Isolana: Verona's Pork and Cinnamon Risotto

Vialone Nano rice simmered in a slow pork rib and sausage braise, finished with a pinch of cinnamon and Parmigiano.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings: 4 servings
Course: Main Course
Cuisine: Italian (Northern Italy)
Calories: 1036
Ingredients Method Notes

Ingredients
  

For the pork braise
  • 600 g pork spare ribs, bone-in, cut into 2 to 3 rib sections
  • 200 g Italian pork sausage, casing removed
  • 2 tbsp olive oil
  • 1 yellow onion, finely chopped medium
  • 1 carrot, finely chopped small
  • 1 celery stalk, finely chopped
  • 2 tbsp tomato paste
  • 200 ml dry red wine Valpolicella or similar
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 bay leaf
  • 1.2 l pork or chicken broth plus more as needed
  • salt and black pepper to taste
For the risotto
  • 320 g Vialone Nano rice or Arborio
  • 60 g butter divided
  • 60 g Parmigiano Reggiano, grated plus more to serve
  • ground cinnamon a small pinch; optional, for finishing

Method
 

Braise the pork
  1. Season the pork rib sections generously with salt and pepper. Heat the olive oil in a 5-quart / 4.7 L Dutch oven over medium-high heat and brown the ribs on all sides, 8 to 10 minutes total, working in batches if they crowd the pot. Transfer to a plate.
  2. Add the sausage to the same pot, breaking it up with a spoon, and cook until browned, about 5 minutes. Remove and set aside with the ribs.
  3. Lower the heat to medium, add the onion, carrot, and celery to the fat left in the pot, and cook, stirring occasionally, until soft and pale gold, 8 to 10 minutes.
  4. Stir in the tomato paste and cook for 1 minute until it darkens slightly. Pour in the red wine and scrape up any browned bits from the bottom of the pot. Let it bubble for 2 to 3 minutes until the sharp smell of alcohol fades.
  5. Return the ribs and sausage to the pot. Add the cinnamon stick, cloves, bay leaf, and enough broth to just cover the meat (about 700 ml). Bring to a gentle simmer, cover, and cook for 1 hour 30 minutes to 1 hour 45 minutes, until the pork shreds easily off the bone with a fork.
  6. Lift the pork out, discard the bones, cinnamon stick, cloves, and bay leaf, and shred the meat with two forks. Skim excess fat off the braising liquid if it looks greasy, then return the shredded meat to the pot. Pour the remaining broth into a 2-quart / 2 L saucepan and keep it at a gentle simmer.
Cook the risotto
  1. Melt 20 g of the butter in the pot with the pork and braising liquid over medium heat. Add the rice and stir for 1 to 2 minutes until the grains look glossy and coated.
  2. Ladle in the hot broth, one ladleful at a time, stirring often and waiting until each addition is nearly absorbed before adding the next. Continue for 18 to 20 minutes, until the rice is tender with a slight bite at the center.
  3. Take the pot off the heat once the rice is done. Stir in the remaining 40 g butter and the grated Parmigiano, beating vigorously for 30 seconds until the risotto turns creamy and loosens slightly.
  4. Taste and adjust salt. If the risotto looks too thick, loosen it with a splash more hot broth. Spoon into shallow bowls, finish with a light pinch of ground cinnamon if using, and serve right away.

Notes

  • Braise the pork a day ahead, the flavor deepens overnight in the fridge.
  • Skim visible fat off the braising liquid before starting the rice.
  • Don't rush the mantecatura, beat in the butter and cheese off the heat.
  • Cut ribs into 2 to 3 bone sections so they braise and shred evenly.