Rice is a cereal crop that originally came from the tropical regions of Asia. It needs temperatures between 20° and 30°C to grow. Italy has the best rice paddies in Europe. Growing rice requires the artificial alteration of the temperature by partially flooding the crop throughout much of its lifecycle. For the best quality rice, each phase in the process must be done properly:
• cultivating
• refining (two stages: husking - removal of husk from the paddy - and bleaching - the removal of the thin final layer)
• quality checks (purity of varieties, humidity, other impurities)
• sale (stores). Properties and nutritional info. It is full of energy, easy to digest, with limited protein and sodium content (perfect for people with kidney problems). It is ideal for weaning babies and hence recommended during early growth periods. It is preferable to other types of grain because light and gluten-free.
Have you ever heard of the Rice Trail? Rice-growing developed over many years in the area bordering with the province of Verona, east of Mantua. The Vialone Nano variety of rice is an essential ingredient in the wonderful risotto dishes made in Mantua and it is grown in the area from Goito to Roverbella, including Castelbelforte, Bigarello, San Giorgio, Castel d'Ario, Villimpenta, Roncoferraro, Sustinente, Serravalle Po and Ostiglia - the true gastronomic capitals of risotto. Many local risotto dishes have names in dialect - alla pilota, psina e saltarei, col puntèl, menà, al pès les - and are highlights of a local culinary tradition that uses different ingredients and cooking methods. One example? Dry rice, with perfectly separated grains, is the base for riso alla pilota, cooked with pork pisto. It is often served with chops or ribs. Creamed rice is cooked with many different ingredients, from skin-free sausage to bullhead fish. It is also often cooked in broth and generally looks softer and creamier than other risotto dishes.
RISOTTO ALLA PILOTA
Ingredients for 6 portions
500g rice (Vialone Nanone variety)
1 cup white wine
butter
400g pisto (or salamella - small sausage - even though the taste differs slightly)
grated Grana Padano or Parmigiano Reggiano cheese
salt
3 sprigs rosemary, tied together (optional)
Method
Mix the pork mince (pisto) in a non-stick pan with oil and a drop of water, wine and, if you prefer, some rosemary sprigs tied together - to be removed before serving. Fry this with plenty of butter for about 15 minutes. Bring the salt water to the boil - you need one and a half times more water than rice. Pour the rice into the water, in the middle of the pot, creating a sort of cone and, when it starts simmering again, cook on a high heat for 8 minutes, stirring once in a while. The pot then needs to be moved to the lowest possible heat and the rice must cook for another 12 minutes, stirring rapidly every 4 minutes. Turn off the heat and add the pisto while piping hot. Cover the pot with a cloth and a lid and leave to stand for about 7/8 minutes. After that, you will have a dry risotto, with perfectly separated grains. It should be al dente and served with grated Grana Padano or Parmesan cheese. If you prefer, you can add grilled or oven roasted pork chops, rib, sausages or pancetta.