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Riso alla pilota

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...