Riso alla Pilota

Riso alla pilota is a traditional dish of Mantuan cuisine, specifically from Pavia. It is a rice creamed with pork sausage, with a simple but rich flavor. Here’s how it’s prepared:

Ingredients

• 320 grams of Vialone Nano rice
• 200 grams of pork sausage
• 50 grams of butter
• 50 grams of grated Parmesan
• Meat broth (as needed)
• Onion (optional)
• Salt (as needed)
• Pepper (as needed)

Preparation

1. Start by toasting the rice in a saucepan without adding any fat. Stir constantly to prevent the rice from sticking, until the grains become translucent.
2. Separately, in a pan, brown the crumbled sausage without adding any other fat. You can also add a little chopped onion, if desired, to add more flavor.
3. Add the browned sausage to the rice and mix well.
4. Gradually add hot broth to cook the rice, one ladle at a time, until the rice is al dente. Make sure to stir occasionally.
5. When the rice is cooked, remove the saucepan from the heat and add the butter and Parmesan, stirring well to cream it.
6. Adjust salt and pepper to taste.
7. Let the rice rest for a couple of minutes before serving hot.

Trivia

The name “riso alla pilota” comes from the “piloti” of the Po, the workers who operated the locks and machinery for rice cultivation. It is a dish that was prepared with what was available on the farms and has spread for its simplicity and substantiality.