Risotto alla pilota is a traditional dish from the Mantua region. Made with Vialone or Carnaroli rice, Mantuan salamella (or sweet sausage), grated Grana cheese, butter, and salt, it is a flavorful and creamy first course.
Fill half a pot with water
Place it on the heat and when the water boils, sprinkle in the rice so that it forms a 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, give a vigorous stir and cook over high heat for about 12 minutes, stirring occasionally
Turn off the heat or lower it significantly
Cover the pot and let it rest for 15 minutes
Meanwhile, peel the salamellas and brown them in a small pan with butter, crushing them with a fork to speed up cooking
Add the salamellas to the risotto along with the grated Grana cheese
Mix well and serve
Pan
Wooden Spoon
Italia, Lombardia
| Energy (kcal) | 254.02 |
| Carbohydrates (g) | 12.24 |
| of which Sugars (g) | 0.39 |
| Fat (g) | 19.16 |
| of which Saturates (g) | 9.66 |
| Protein (g) | 8.89 |
| Fiber (g) | 0.15 |
| Sale (g) | 0.52 |
