Pilota rice

It is an ancient recipe which has its roots in field kitchen. As a matter of fact it was invented by workers of husking rice. As the husking rice was a constant process, workers didn’t have much time to cook. Consequently this technique allowed them to cook rice without a continuously checking it. The ingredients needed for this pilota rice are typical products from Lombardy, particularly from territories near Mantua.

Pilota rice

Ingredients – serves 4

335g Carnaroli rice
170g horseshoe-shaped salami (pasta di salame)
100g butter
1 glass of white wine
Salt to taste
Grated Grana padano

With this dish our sommelier suggest a white wine from Colli morenici mantovani del Garda.

Traditional method

Pour 1lt of water in a casserole and add a little bit of salt. As it boils, put in the rice in order to form a sort of hill in the middle of the casserole: the rice must slightly emerge from water. If it isn’t so, you will need to remove extra water with a spoon.
When water will start reboiling, gently shake the casserole so that the rice will sink. Let it cook for 10 mins without the lid.
As 10 mins ran out, take the casserole off the stove, put on the lid and wrap the casserole with a cloth for 20 mins. In this way rice will naturally end cooking.
Meanwhile peel the horseshoe-shaped salami and cut them with a fork. Then brown them with butter by making little pieces.
Then add horseshoe-shaped salami to the rice, add two tsp grated Grana Padano. Mix everything carefully.