Risotto Alla Pilota

Preparation:

Preparation: Fill half the pot with water. Place it on the fire and, when the water boils, pour in the rice so that it forms a mound with the tip flush with the water. If there is too much water, remove it. As soon as the water returns to the boil, stir vigorously and cook over high heat for about 12 minutes, stirring occasionally. Turn off the flame or lower it very much. Cap the container and let it rest for 15 minutes. In the meantime, peel the salami and brown them in a saucepan with the butter, mashing them with a fork to speed up cooking. Add the salamelle to the risotto, together with the grated parmesan. Mix well and serve.