Risotto alla pilota is a typical dish of the Mantua tradition. Made with Vialone or Carnaroli rice, Salamella Mantovana (or sweet sausage), grated Grana cheese, butter and salt, it is a tasty and creamy first course.
Fill the pot halfway with water
Place it over the heat and when the water boils, sprinkle the rice in so that it forms a small mound with the tip level with the water
If there is too much water, remove some
As soon as the water returns to a boil, give a vigorous stir and cook over high heat for about 12 minutes, stirring occasionally
Turn off the heat or reduce it to very low
Cover the pot and let rest for 15 minutes
In the meantime, remove the casings from the salamelle and brown them in a small pan with the butter, crushing them with a fork to speed up cooking
Add the salamelle to the risotto along with the grated Grana
Mix well and serve
Pan
Wooden spoon
Italy, 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 |
