RISOTTO ALLA PILOTA
Mantuan risottos are known for being dry with well-separated grains. Risotto alla Pilota is named after the pilota, the worker in the rice mill where the rice is cleaned, processed, and prepared for sale. In this traditional recipe from the Mantua region, the rice is combined with seasoned pork sausage, a staple in local cuisine. The cooking method for Vialone Nano rice—ideal for this recipe—does not involve broth, but rather water, which should be fully absorbed by the end, leaving the grains dry and separate, not creamy.
Ingredients
Preparation
Ingredients
INGREDIENTS FOR 4 PEOPLE
Vialone Nano rice: 2 cups
Water or broth: 3 cups
Italian sausage (salamelle): 4
Butter: 50 g
Onion (optional): ½
Grana Padano or Parmigiano: 100 g
Salt, pepper
Preparation
n a thick-bottomed pot, bring salted water or broth to a boil. Add the rice and cook over high heat for a maximum of 10–12 minutes with the pot covered, stirring occasionally to prevent the rice from sticking to the bottom. When the time is up, turn off the heat, stir well, cover the pot with a thick cloth, and close it with the lid. Allow the rice to steam for another 10 to 15 minutes, depending on your preference.
Meanwhile, peel the sausages and sauté them in butter with a bit of onion, if desired, adding half a glass of red wine and letting it evaporate. When the rice is ready, add the cheese and the sausage mixture, stirring vigorously. The result should be a dry, separate, and non-creamy risotto.
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