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Recipe by
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.
Step 1 of 9: Fill half the pot with water
Step 2 of 9: 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
Step 3 of 9: If there is too much water, remove it
Step 4 of 9: 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
Step 5 of 9: Turn off the flame or lower it a lot
Step 6 of 9: Cover the pot and let rest for 15 minutes
Step 7 of 9: 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
Step 8 of 9: Add the salamelle to the risotto together with the grated Grana cheese
Step 9 of 9: Mix well and serve
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In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Allergens detected: Milk and dairy products
In gray: not detectedDetected
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
