- Prep Time:
- Cook Time:
- Difficulty:
easy
- Serves:
2
Riso alla pilota
Description
And to think that until recently, 'I did not like rice. Besides, the origins and culinary traditions of my family does not provide a lot of use since I live in Novara, surrounded by rice paddies I missed the wonderful world of rice. And the first time lost was not just a saying!
I was playing with the idea of preparing the famous Paniscia Novarese, but as often happens to me, I changed my mind at the last minute opting for a tasty dish, robust and very easy to make. Or better, so I thought.
The pilot is a rice dish of Mantova and recently also adopted in the Verona area, owes its name to the workers involved in the husking (a refining process of rice) is called "drivers" (from the stack, where a large mortar the rice was processed), the technique adopted for this recipe if the workers, given the ongoing work, not to follow especially cooking.
So, I'm under the illusion was perfect for me. If only the cooking of rice requires special rules as usual ...
... does not in stock, but in boiling salted water volume approximately equal to that of rice. After cooking for 10-12 minutes, the water will be completely absorbed, leaving the grain dry and grainy ...
In addition, there are the proportions to be respected and I have never been in mathematics a peak during the execution of the recipe I provided with a calculator ...
... 80 ~ 100 gr. Vialone nano rice each, salamelle valances (*) 40% of the rice, butter 20% of the rice, parmesan cheese 20% of the rice ...
I could not contain my culinary vitality and I added and changed here and the ingredients and modus operandi of the original recipe above.
The calculator with the memories of the fool to the board on school days are back with great joy in my drawer! Now I have confessed, Giorgia tomorrow will be followed by his father for math homework...
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add to shopping list Ingredients
300 grams rice Vialone nano or Roma
300 grams Mantovana sausage
200 grams beans already cooked
50 grams toasted pine nuts
20 grams butter
1 piece bay leaf
2 pieces shallots
1 sprig rosemary
1 cup wine dry white
1 pinch salt reel
1 pinch pepper
1/2 cup parmesan cheese
Preparation
Bring to boil 350 ml of salt water in a heavy-bottomed saucepan.
Pour the rice in rain, forming a pyramid that will emerge from the water of a cm, if this does not happen otherwise remove a little water, if it appears to add little water too hot.
Shake the pan to bring the rice, add the bay leaf and cook for 10-12 minutes over high heat, without stirring.
Turn off the heat, interposed between the pan and cover a cloth.
Let stand for 12-15 minutes until the rice has absorbed the water completely. Discard the bay leaf.
Sauté in a pan without the sausage seasonings, until golden brown and crispy.
Drain it with a slotted spoon and keep warm.
Pour half the butter in the pan to cook the sausage, cook the shallots for a few minutes and blend with the wine without letting them burn.
Drain the beans, wash and chop the rosemary and add to the pan with the shallots.
Add salt and pepper, add the pine nuts, sausage, and finally the remaining butter rice, Cook briefly, stirring the whole, a pleasure to serve hot and plenty of fresh grated parmesan cheese.
Post a Question or Comment
blog comments powered by DisqusReviews
1/15/11
Theresa111 says:
Carbohydrates, bread, rice, pasta, cookies, etc., are so satisfying. It is always a happy experience when we find a new food to add to our list of good eats.
1/17/11
Thank you Theresa ;D
