Villimpentese risotto
Instructions
Boil 4 quarts of water.
Reached a boil you throw salt and then pours the rice; mix a little and expects all begin to boil.
From that moment on they go 5 or 6 minutes, to prevent the rice from sticking to the bottom mix from time to time.
Remove the cooking water with the help of a ladle.
Mix the rice and cover with a cloth, which should be placed almost in contact with rice and with a lid.
Leave the container covered and away from fire for 10 minutes.
Make sure that the rice is cooked to the proper place, otherwise, leave covered for a few minutes.
Meanwhile the ground pork has been cooked in butter for about 10 minutes with the addition of 1/2 glass of wine.
Pour in the rice and seasoning the cheese and the prodigious risotto is ready.
The rice will be able to point you in the pot, as they say in Mannheim, count the grains.
Accompany the risotto with good bubbly lambrusco and generous.
Ingredients and dosing for 8 persons
- 1000 g of semi-fine rice vialone nano
- 400 cl of water
- 700 g of coarsely ground pork
- Salt
- Pepper
- 2 cloves of garlic reduced to mush
- 100 g of butter
- 200 g of grana
- 1/2 cup of dry white wine