Risotto alla Pilota

Ingredients · 4 servings

• 400 gVialone Nano rice
• 350 gPork salamella, casing removed and crumbled
• 80 gGrana Padano, finely grated
• 60 gButter, divided
• 700 mlWater
• ¾ tspSalt
• ½ tspBlack pepper, freshly ground (optional)

Equipment

stovetop, heavy pot, lid, clean kitchen towel, saucepan, spoon, grater, knife, serving spoon, bowl

Instructions

1. 1
   Prepare station

   Gather and measure all ingredients, then set out a heavy pot, lid, clean kitchen towel, saucepan, spoon, grater, scale, and knife. · 10 min

   What to look for: Ingredients are measured and tools are within reach.

2. 2
   Boil water

   Bring 700 ml water and salt to a rolling boil in a heavy pot, then pour in the Vialone Nano rice without stirring. · 5 min

   What to look for: The water bubbles strongly and the rice settles evenly.

3. 3
   Cook rice

   Cook the rice at a steady simmer until the water sits just below the grains, keeping the surface level and untouched. · 10 min

   What to look for: The rice is swollen and only a little water remains visible.

4. 4
   Rest rice

   Cover the pot with a clean kitchen towel and lid, move it off the heat, and let the rice absorb steam undisturbed. · 15 min

   What to look for: The grains look plump, dry on the surface, and separate.

5. 5
   Brown salamella

   Crumble the pork salamella into a saucepan with 20 g butter and fry until the pieces are browned and fully cooked. · 8 min

   When it is done: Cook pork to at least 63°C / 145°F inside; juices should not look pink.

6. 6
   Fold risotto

   Stir the hot salamella, remaining butter, Grana Padano, and black pepper through the rested rice until creamy. · 3 min

   What to look for: The rice is glossy, creamy, and dotted with pork crumbs.

7. 7
   Serve risotto

   Spoon the risotto into warm shallow bowls and serve at once while the grains stay separate and the cheese smells sweet. · 2 min

   What to look for: The risotto sits softly without becoming soupy.