Risotto alla paesana

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

Ingredients

• 320 g of Carnaroli or Arborio rice
• 200 g of pork meat (for example, ribs, salami or bacon)
• 100 g of mushrooms (porcini or champignons)
• 1 small onion
• 1 carrot
• 1 stalk of celery
• 1 clove of garlic
• 50 g of butter
• 100 ml of dry white wine
• 1 liter of meat or vegetable broth
• 100 g of peas (fresh or frozen)
• 50 g of grated Parmesan cheese
• 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 not too small pieces.
3. Cut the pork meat into small cubes.
4. In a large saucepan, sauté the onion, celery, carrot, and garlic in butter with a drizzle of olive oil until golden.
5. Add the pork meat and sear until it takes on color.
6. Add the mushrooms to the sauté and let them cook for a few minutes.
7. Add the rice and toast it until it becomes translucent, stirring constantly.
8. Deglaze with the white wine and let the alcohol evaporate.
9. Start 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. Cook the rice until it’s creamy, finishing it off with Parmesan and a knob of butter. Season with salt and pepper.
12. Let the risotto rest for a couple of minutes before serving.

Curiosity

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