25 Minutes

Carnaroli rice, 10.5 oz
Mortadella Bologna GPI (one slice), 5 oz
extra virgin olive oil, 1.75 fl oz
cress sprouts
fresh robiola, 1.75
Parmigiano Reggiano shaved directly on the dish, 1 oz
browned pistachios, 1 oz


Dice Mortadella Bologna PGI.
Heat rice directly in the pan where you will be cook risotto, without using any seasoning. It’s better to use a steel thick-bottom pan, that helps rice cooking without temperature changes.
The heat has to be medium-high, avoiding to burn rice.
Brown the rice for about 2min, stirring it using a ladle.
Cook the rice by adding some slightly salted, warm water, little by little.
When the cooking is over, take the pan off the stove, add Mortadella di Bologna PGI and whisk adding robiola, Parmigiano Reggiano and extra virgin olive oil.
Cover and let rest for ¾ min before serving, garnish with cress sprouts and some roughly grounded pistachios.

Thanks to: La Luna sul Cucchiaio