My grandma is from a peculiar town in the north of Italy, called Castel D’Ario, where a famous italian pilot was born, Tazio Nuvolari, who gave a name to a typical recipe of the town, the “pilot Risotto”. It is basically rice and sausage, accompained by roasted ribs, but prepared in a very special way.
Time of cooking
What did I use
a large pot, a nonstick pan, a wooden shovel, a wooden spoon, a rag
Rice Carnaroli: 500 gr
Sausage : 500 gr
Rosemary: 2 little branches
Butter: a teaspoon
Vegetables broth in cubes: a piece
Grana Padano, minced: 10 spoons
White dry wine: half a glass
How did I do
I boiled plenty of water with a little salt but with the piece of vegetables broth. It is the secret of my grandma to give more taste to the rice.
I poured the rice in the pot and mixed once. I let it cook at high fire from when the water boiled again for 5 minutes more.
I dried and put the rice again in the pot. I covered with the rag and the lid and I let it stand for 12 minutes. The rice finished its cooking with its steam.
In the meanwhile, I put the sausage without peel in the pan and I roughly broke it into pieces with the wooden shovel. I put washed rosemary as well.
I turned on the fire, medium-high, and I let it cook for few minutes. Sausage doesn’t need any fat to cook, its own fat melts with the cooking helpin’ it to fry.
I added wine and turned off the fire.
I added butter to soften the sauce. I added the sauce to the rice together with the cheese and mixed well with the wooden spoon.
As a tradition we use to serve it with a little ceramic goblets, so that it results with a round shape and well compact.
I spreaded with some more cheese and served.