Pilota-style risotto is a typical dish from the Mantuan tradition. Made with Vialone or Carnaroli rice, Mantuan salamella sausage (or sweet sausage), grated Grana cheese, butter, and salt, it is a tasty and creamy first course.
Fill half the pot with water
Put it on the heat and when the water boils, pour in the rice in a shower so that it forms a little mound with the tip level with the water
If there is too much water, remove it
As soon as the water returns to a boil, stir vigorously and cook over high heat for about 12 minutes, stirring from time to time
Turn off the flame or lower it a lot
Cover the pot and let rest for 15 minutes
Meanwhile, remove the casings from the salamelle and brown them in a small pan with the butter, crushing them with a fork to speed up the cooking
Add the salamelle to the risotto together with the grated Grana cheese
Mix well and serve
Pan
Wooden Spoon
Italia, Lombardia
| Energy (kcal) | 423.12 |
| Carbohydrates (g) | 41.8 |
| of which Sugars (g) | 0.26 |
| Fat (g) | 23.31 |
| of which Saturates (g) | 10.84 |
| Protein (g) | 13.87 |
| Fiber (g) | 0.26 |
| Sale (g) | 0.65 |
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