Pilot Risotto


300 g short-grain rice (Vialone nano)
330 ml water
200 g Italian Sausage
50 g Grana Padano Grated Cheese “Cascine Emiliane”
35 g butter
1 sprig of fresh rosemary

How to prepare:
Bring sufficient water to the boil in a pan with a thick base. As soon as it starts to boil, add salt to taste and add the rice using an up-turned funnel, in such a way that it forms a cone, with the tip about 2 cm above the water surface. Bring back to the boil, then shake the pan to distribute the rice and cook for 8 minutes on a high heat without the lid, stirring now and then; the rice should absorb all the water. Remove the pan from the heat and cover with a tea towel, which should touch the rice, and put the lid on. Allow to rest for 10 minutes, during which the rice will finish cooking. In the meantime, melt the butter in a saucepan with the rosemary, add the Italian Sausage in small pieces and cook quickly, not allowing the sausage to brown. After 10 minutes have passed, uncover the rice and break up the grains with a fork, then mix together with the sausage and Grana Padano Grated Cheese “Cascine Emiliane”. Serve piping hot.