Pork ribs
Pork ribs give Piemonte’s brodera both a broth for its risotto and meat to serve alongside the rice.
- Cut
- Pork ribs
- Piedmontese reference
- Brodera
At the table
For Piemonte Italia’s brodera, cook the ribs with vegetables, set them aside and use the filtered broth for risotto. Finish the rice with butter and grated cheese, then bring back the ribs at serving. Plan both parts of the dish together.
