Risotto alla Pilota

Preparation

1. 01

   simmering

   Bring the pork stock to a boil in a wide, heavy-bottomed pot. Once it reaches a boil, reduce the heat to medium.

2. 02

   Adding

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

3. 03

   Cooking by absorption method

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

4. 04

   Removing from heat

   Remove the pot from the heat. Add the cold butter cubes and grated Grana Padano on top of the rice.

5. 05

   Mantecatura (vigorous stirring)

   Perform the mantecatura: Stir vigorously with fast, energetic movements until the butter and cheese have melted. This process gives the risotto a glossy sheen and a creamy texture.

6. 06

   Resting

   Cover the pot and let the risotto rest for 2-3 minutes. This allows the butter to melt completely and the flavors to meld together.

7. 07

   serving

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