If there's a dish we love that's the one. Once it was served when slaughtering the pig. Nowadays we prepare it at least once a month.
Ingredients for 4/6 people
420 g rice for risotto dishes
500 g pork ribs
200 g tomato sauce
100 ml extra virgin olive oil Mackè
1 L vegetable broth
¼ of silence to have a walk together in the vineyards at sunset
Heat the oil in a large pot. Brown the pork ribs. Add the sauce and cook over low heat for about 10 minutes. Add the rice to the pork chops and cook stirring constantly and adding the boiling vegetable stock a ladle at a time. It will take about 20 minutes. Season with salt and serve immediately the risotto accompanied by pork ribs.