This recipe is named after the tradition of the Pilòti or pilarini rice workers who many years ago celebrated their labours on the 25th November (St. Catherine’s day) by making a huge risotto feast with fresh minced pork:
Ingredients for 4 people
Vialone Nano rice 400g, water, salt. For the sauce: mixed 400g (loin, shoulder, bacon in equal amounts), garlic to liking, butter, grana cheese (Padano or Reggiano).
Boil the water in a copper or a heavy-bottomed stainless steel saucepan. Pour the rice in trying to obtain a cone reaching the brim or protruding a few millimetres and put on the lid. Stir regularly to avoid sticking. Cook on a flame for 10-12 minutes. Turn off, stir and cover immediately with a thick cloth, then replace the lid, putting a weight on top to hold it down. Leave in a warm place for 10-15 minutes. This way the rice “cooks”, thoroughly with the internal vapour. In the meantime (or before, this way it absorbs the flavours better) chop the pork and then sauté in butter with garlic, until cooked to liking.
Add the pork (to liking) to the rice, finally add the Grana mixing slowly.