Risotto alla Pilota

Preparation

1. 01

   simmering

   Bring the pork stock to the boil in a wide, heavy-based pan. Once boiling, reduce the heat to medium.

2. 02

   Adding

   Add the Vialone Nano rice to the boiling stock. The grains should be evenly distributed.

3. 03

   Cooking by absorption method

   Cook over a medium heat, stirring occasionally, for approximately 16 minutes, until the rice has absorbed all the liquid. Add the salt at this stage. The grains should be al dente and the liquid fully absorbed.

4. 04

   Removing from the heat

   Remove the pan from the heat. Add the cold butter cubes and grated Grana Padano to the rice.

5. 05

   Mantecatura (quick stirring)

   Do the mantecatura: stir vigorously and quickly until the butter and cheese have melted. This gives the risotto a glossy sheen and a creamy texture.

6. 06

   Resting

   Cover the pan and let the risotto rest for 2–3 minutes. This allows the butter to melt completely and the flavours to meld.

7. 07

   serving

   Transfer the risotto to a plate. Traditionally, shape it into a tight mound (pilota) using a spoon. Serve hot.