Rice alla Pilota
Presentation
Riso alla Pilota is a recipe originating from the city of Mantua, this dish comes from the tradition of the pilots, the rice mill workers who used simple ingredients to create a tasty and nutritious meal to take with them to work. With a few elements, such as rice, sausage and cheese, you will get an explosion of flavor. It is an easy recipe to make, perfect for bringing the genuine flavors of northern Italy to the table.
Ingredients:
- 270g of water
- 180g of rice (vialone nano semi-wholemeal)
- 180g of salami paste (tastasal or sausage)
- 20g of parmesan
- salt to taste
Preparation:
1 Pour the water into a pot, add salt and cover. When the water starts to boil 2 add the rice and cook for 15 minutes on low heat. In the meantime 3 Prepare the tastasal by browning it in a pan on high heat.
4 Separate the tastasal well and cook until well browned. 5 After 15 minutes the rice should have absorbed all the water, turn off the heat and stir it to separate the grains well and then 6 add the tastasal.
Mix well and 7 finally add the parmesan, mix all the ingredients and let the rice rest covered for 1-2 minutes. 8 Pour the rice into a bowl compacting it a little, then 9 turn the bowl upside down onto a plate and serve while still hot.
Advise
- For even better results, you can place a tea towel between the pot and the lid to help retain moisture.
- If you want super tasty rice you can substitute broth instead of water.
- You can also use non-semi-whole grain rice but I always recommend choosing vialone nano or carnaroli rice.
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