Riso alla pilota

Riso alla pilota is a traditional dish from the Mantova cuisine, specifically from Pavia. It’s rice creamed with pork sausage, simple in taste but rich. Here’s how to prepare it:

Ingredients

• 320 grams of Vialone Nano rice
• 200 grams of pork sausage
• 50 grams of butter
• 50 grams of grated Parmesan cheese
• 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 fats. Stir constantly to prevent the rice from sticking, until the grains become translucent.
2. Separately, in a frying pan, brown the crumbled sausage without adding any other fats. You can also add a little chopped onion if you like, to add more flavor.
3. Combine the browned sausage with 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. Be 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.
6. Adjust with salt and pepper to taste.
7. Let the rice rest for a couple of minutes before serving hot.

Curiosity

Riso alla pilota gets its name from the “pilots” of the Po river, namely the workers who operated the locks and machinery for rice cultivation. It’s a dish that was prepared with what was available in the farmhouses and became popular for its simplicity and heartiness.