Risotto alla Pilota

Ingredienti

Semi-fine rice Vialone Nano 350 gr
Sausage from Mantua 300 gr
Grated Grana Padano 100 gr
Butter 80 g
Salt

Descrizione

Riso alla pilota, is a traditional popular plate from Mantua, cornerstone of the local cuisine, that is named after the laborers who husked rice, called “piloti” (pilots). “Pila” was a big mortar operated manually where rice was cleaned and the laborers, specialized in the preparation of this dish, were the avid consumers.

The peculiarity of this dish is the way it is cooked, based on the right proportion between water and rice, on the right cooking time, on the use of the lid and on a precise resting time. The final result is a risotto that is not creamy, but dry and grainy. 


The most known variation of the riso alla pilota is "risotto col puntel", risotto served with pork chops or ribs, sautéed with butter or grilled and placed in dishes leaving the bone, the handle up (called puntel in Mantua). You can grab the fork with yur right hand and the puntel of the chop with your left one, alternating the rice with the chop. 

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Riso alla pilota, is a traditional popular plate from Mantua, cornerstone of the local cuisine, that is named after the laborers who husked rice, called “piloti” (pilots). “Pila” was a big mortar operated manually where rice was cleaned and the laborers, specialized in the preparation of this dish, were the avid consumers.

The peculiarity of this dish is the way it is cooked, based on the right proportion between water and rice, on the right cooking time, on the use of the lid and on a precise resting time. The final result is a risotto that is not creamy, but dry and grainy. 


The most known variation of the riso alla pilota is "risotto col puntel", risotto served with pork chops or ribs, sautéed with butter or grilled and placed in dishes leaving the bone, the handle up (called puntel in Mantua). You can grab the fork with yur right hand and the puntel of the chop with your left one, alternating the rice with the chop. 

Put 600 ml of water in a not tinned copper cauldron or in a robust steel pot with a thick bottom and make it boil. As soon as the water boils, put some salt and rice in the middle of the pan. Be sure that the rice comes from a funnel so that by falling it forms a pyramid whose top has to be 2cm higher than the water.

When the water starts boiling again, cook the rice for 10-12 minutes with medium fire and no lid, shaking the pot from time to time to move and level the rice. After 10-12 minutes the rice should have absorbed all the water. Remove from heat and cover the pot with a kitchen towel.

After 10 minutes, uncover the rice, shuck it with a fork and season with roasted sausage, half of the grated Grana and mix.

Dish up and immediately serve the riso alla pilota, covering it with the remaining Grana.

East Lombardy is the European region
of gastronomy 2017