300 g (about 1 ½ cups) risotto rice (such as Carnaroli or Arborio)
1 onion
1 celery stalk
1 carrot
1 spring onion (scallion)
80 g Pecorino cheese, grated
4 pork ribs
Olive oil
250 ml (about 1 cup) red wine
1 tablespoon fresh rosemary, finely chopped
Salt, to taste
Instructions
Simmer the pork ribs in vegetable broth (prepared with the onion, celery, and carrot) for about one hour until tender.
Remove the meat from the bones, place it on a cutting board, and chop it coarsely. Strain and keep the broth hot.
Finely mince the rosemary, spring onion, and garlic together. Sauté the mixture gently in a pan with olive oil, then add the rice and toast for a minute.
Stir in the chopped pork meat, raise the heat, pour in the red wine, and allow the alcohol to evaporate completely.
Gradually add the hot broth one ladleful at a time as it is absorbed, stirring frequently, and continue cooking for about 15 minutes until the rice is al dente.
Remove from the heat, fold in the grated Pecorino cheese to create a creamy texture (mantecatura), and serve piping hot.
