400 g Vialone Nano rice
400 g fresh salami paste (or 4 sausages)
About ½ l of water
60 g butter
80 g of grated parmesan cheese
salt
In a heavy-bottomed saucepan bring salted water to the boil over high heat, then put rice into the center of the saucepan, creating a pile whose top sticks out of the water.
Put the lid on and when it boils cook for 10 minutes.
Turn off, remove the water if it is too much, stir, and cover with a thick cloth over which you should put the lid.
Leave covered for about 15 minutes to finish cooking.
Meanwhile, in a saucepan, brown in a knob of butter (or with white wine) the roughly crumbled
salami paste.
Add a little bit of salt and keep it soft.
Once the rice cooker is uncovered, add the meats and parmesan cheese a little at a time while stirring well.
