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Pelota Rice with bread praline and mustard


Ingredients (per 4 persons):

  • 300 gr. Vialone Nano Rice
  • 300 gr. sausage salami
  • 100 gr. Parmesan
  • 80 gr. Butter
  • Salt&pepper


For bread praline:

  • 200 gr. Sausage salami
  • Spices
  • Breadcrumbs
  • 2 Mustard tablespoons


Put 600 ml of water in a copper pot (or in a pan with a thick bottom) and bring to a boil. Salt and put the rice into the pot, forming a kind of pyramid at the center. The rice must leave the water surface around a finger.
The amount of water is crucial to getting a risotto grainy. If you use too much water the rice will become sticky, on the contrary will cook remaining completely raw in the middle. Once you dropped the rice, mix and boil for about 10-12 minutes.
Then turn off the heat and put a cotton cloth between the pot and the lid so that it absorbs excess moisture. Let stand without stirring for another 10 minutes. Then, season the rice with minced pork and add Grana Padano or Parmigiano Reggiano DOC to taste.
Meanwhile, crumble and brown the 200 gr of sausage salami in a pan with a tablespoon of butter and cook in a hoven for about 8 minutes at 200*C. Finally add the 200 gr of sausage salami crumbled and brown to the rice.
Our recipes have been created by award-winning chef Renato Rizzardi


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