Mantuan riso alla pilota with sausage and Grana

Ingredients

For 1 serving

• Carnaroli rice75 g
• Italian sausage70 g
• Grana Padano15 g
• Butter5 g
• Rosemary1 g
• Mixed salad greens80 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: lactose,

Method

1. Measure the volume of the Carnaroli rice with a cup and bring one and a half times that volume of salted water to the boil in a tall, narrow pan.
2. When it boils, pour the rice into the centre all at once so that it forms a cone whose tip sticks out of the water; do not stir. Cook for 10 minutes over medium heat, until the water is almost all absorbed and small craters form on the surface.
3. Take off the heat, wrap the pan in a tea towel, put the lid on top and leave to rest for 15 minutes: the rice finishes cooking in its own steam and stays dry and separate.
4. Meanwhile skin the sausage and crumble it with your hands. Melt the butter in a frying pan over medium heat with the rosemary needles, add the sausage and brown it for 6–8 minutes, until golden and no longer pink inside.
5. Wash and dry the mixed salad leaves and dress them with the olive oil and a pinch of salt.
6. Fluff the rice with a fork, toss with the sausage and its juices and the grated Grana Padano, finish with a grind of black pepper and serve with the salad.