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The tradition of the risotti |
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Risotto Mantova Style Boil the water an a vivacious flame therefore put into the rice. Shake the pot a couple of times, cover and cook on vivacious flame for about 10 minutes. Remove from the fire, mix the rice, cover it with a damp canvas and then with a cover. Let rest for about 20 minutes so that the rice completes the cooking and absorbing the whole liquid. In the meantime brown the meat in the butter and then when the rice is completely cooked, add the meat and the cheese. At he end, when the dish is ready, the rice grains will result well separatedse. |
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This is a popular mantovano dish, also served at the Gonzaga court. It owes the name to the workers employed in the “pilatura” of the rice, called “piloti” (from “pila” a great mortar where rice was separated from the glumes through the mechanical pestle manouvered by hand). They were expert in the preparation of the dish. It is one of the capisaldis of the mantovana kitchen, improperly defined risotto because the technique is different. |
In the farmhouses it was prepared for celebrating rice crop. It is a first, full-bodied and tasty dish, that can constitute alone a meal or can accompany a second vegetarian dish. It suits the Valpolicella and among the Lombardi wines, the Bonara ot the Barbera of the Oltrepo’. |
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Risotto with the pumpkin Peel the pumpkin, take away the seeds and cut it into small pieces. Mince the onion and fry it with 50 g. of butter and the clove of garlic. After 5 minutes remove the garlic. Add the pumpkin and let it cooking for about 5 minutes, adding some broth if necessary. Put into the rice and mix well. Add some broth if necessary. At the end whip with the remained butter, cheese, salt if necessary and a ground of pepper.
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