Sausage-Meat Risotto

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

It is impossible to make any of the many dishes of Italian peasant cuisine that use fresh pig’s blood unless you live near a pig farmer or are brave enough to go to the slaughterhouse yourself. I know it sounds primitive, but I promise you the end result is delicious and very nutritious.


  • ¼ of a boiling fowl or equivalent chicken trimmings
  • 450 g (1 lb) pork ribs (as meat


Put the boiling fowl or trimmings and the ribs in a large saucepan with a little salt and 1.5 litres ( pints) water and bring to a slow boil, then simmer for about 2 hours. Remove meat and leave to cool: