Risotto alla Pilota

GialloZafferano’s selected risotto alla pilota follows the Mantuan rice dish also called riso alla pilota. Its defining finish is dry and loose, with separate grains rather than a creamy risotto sauce.

Vialone Nano rice is poured into boiling, lightly salted water as a mound. The recipe adjusts the water level around this mound before the rice cooks uncovered and absorbs the liquid.

The pot comes off the heat, and a cloth directly over the rice sits beneath its lid during a further rest. This completes the rice’s cooking before a fork separates the grains.

In a separate pan, butter melts and the Mantuan salamella is removed from its casing and broken up. Browning the sausage gives the rice its savoury meat dressing.

The browned sausage and half the grated Grana Padano are mixed through the rested rice. The remaining half of the same cheese supply is scattered over the plated portions, which are served immediately.