Today I propose a first course that has its origins in Mantua: rice to the pilot, that is a rice seasoned with pork pisto, a condiment based on mixed pork meats flavored with garlic, salt and pepper. The preparation method does not follow the classic cooking of risotto: the variations that affect the final result are many! Find out the details!
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Identity Card of the Recipe
- 184 KCal Calories per serving
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Ingrediants
- 400 g of semi-wholemeal vialone nano rice or another type of rice
- 400 g of pisto or ground mixed for salami or pork sausage
- 600 ml of water
- Optional: 1 pinch of salt
- 50 g of grated Parmesan cheese
Materials Needed
- Copper or aluminum casserole with lid
- Dishcloth
- Cooking pan
- Scale weighs food
- Table spoon
Preparation
Please note
To properly prepare the rice for the pilot, it is important to carefully follow the steps, respect the water / rice proportions and the cooking and resting times.
- To prepare the rice to the pilot, pour the water into a steel saucepan (or a copper pot) and bring to the boil. When the water boils, pour the rice (we recommend, semi-wholemeal vialone nano rice) letting it go down pyramid: to do this, it is advisable to use a sheet of baking paper or a funnel. The tip of the rice pyramid should protrude an inch from the water. Add a pinch of salt if you like.
Curiosity
The name of the dish derives from pilots, that is the name with which the workers in charge of rice husking were identified. Pilatura is a refining process that the rice underwent after drying, to be made edible.
- At this point, place a cloth on top of the saucepan, then cover with the lid: lower the heat to low and cook for 15 minutes. The tea towel is important for absorbing excess moisture.
- In the meantime, cook the pisto, which is the condiment based on pork, salt, pepper and garlic. If the pisto is not found, it can be substituted with the meat of the sausage. Heat a pan until it becomes hot: break up the meat with your hands and brown it over high heat, stirring often, until cooked (5-6 minutes). When cooked, cover with the lid and leave to rest.
Curiosity
In the Venetian version, the rice to the pilot takes the name of rice with Tastasale, that is a mixture of pork, flavored with garlic, salt and pepper, the same used to prepare salami. The tastasale was prepared on purpose to test the flavor of the salami mixture!
- After 15 minutes, the rice will have absorbed all the water: the cooking method by absorption recalls the preparation of pilaf rice. Quickly shell the rice with a fork or spoon, then add the pork dressing and the grated Parmesan cheese Cover with the lid and wait another 2 minutes for the rice to flavor.
- Serve the rice to the pilot: a particular rice, which must "shell" and not be amalgamated and creamy like the classic risottos.
Alice's comment - PersonalCooker
There is a richer version of the rice to the pilot, called rice to puntel, which involves the addition of pork chops or ribs. Try it!
Nutritional values and Health Comment on the recipe
Riso alla Pilota is a low calorie recipe that belongs to the whole of first courses.
Energy is mainly supplied by carbohydrates, followed by lipids and finally by proteins. Carbohydrates are mainly complex, fatty acids equally distributed between saturated and unsaturated, and peptides with medium-high biological value. Cholesterol is present and fibers are not the precise quantity is known.It does not contain gluten and lactose, Parmesan cheese is rich in histamine.
Riso alla Pilota is not suitable for all diets; it would be better to avoid it or consume it occasionally in case of overweight and metabolic pathologies. It is relevant in celiac disease and lactose intolerance; for those who do not tolerate histamine, the reaction could be subjective. It does not respect the vegetarian and vegan philosophy.
The average portion of Riso alla Pilota is 150-200 g per COOKED (about 275-370 kcal).
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