Non-VegetarianLombarda cuisine Main Course

Risotto alla Pilota

Name: Risotto alla Pilota
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Lombarda
Ingredients: 400 g vialone nano rice; 800 ml Water; 8 g Fine sea salt; 350 g salamella mantovana; 50 g Unsalted butter; 50 ml Dry white wine; 80 g grana padano pdo; 1 pinch Black pepper

A classic dry rice dish from Mantua, steamed by absorption and tossed with savoury browned pork salamella and Grana Padano cheese.

🇮🇹Italy· Lombardy

Prep: 15 min
Cook: 30 min
Total: 45 min
Servings: 4
Difficulty: Easy
Calories: 590 kcal

Ingredients

0 of 8 gathered

Servings

400 g vialone nano rice — unwashed, authentic Mantuan grain
800 ml Water — cold tap water
8 g Fine sea salt — for seasoning the cooking water
350 g salamella mantovana — fresh coarse pork sausage, skins removed and crumbled
50 g Unsalted butter — cubed
50 ml Dry white wine — such as Trebbiano or Pinot Bianco
80 g grana padano pdo — freshly and finely grated
1 pinch Black pepper — freshly cracked

Equipment

•Heavy-bottomed saucepan with tight lid
•Clean cotton kitchen towel
•Large frying pan
•Wooden spoon
•Fork

Nutrition

Per serving, approximate

Calories: 590 kcal
fat: 24 g
carbs: 68 g
fibre: 2 g
protein: 23 g
calories: 590 kcal

Instructions

1
Bring the water and fine sea salt to a rolling boil in a heavy saucepan.
2
Pour the Vialone Nano rice into the centre of the pot to form a pyramid peak.
3
Shake the pan gently once to distribute the rice evenly across the bottom, then do not stir again.
4
Boil uncovered over medium-high heat for ten minutes until the water level sinks just below the rice grains.
5
Remove the pan from the heat immediately.
6
Cover the pot with a clean cotton cloth, press the lid down tightly over it, and rest undisturbed for fifteen minutes.
7
Melt the butter in a frying pan over medium heat while the rice rests.
8
Add the crumbled salamella and fry until deeply browned and sizzling, breaking up any large lumps with a spoon.
9
Pour in the white wine and let it bubble away completely until the pan is glossy.
10
Uncover the rested rice and fluff the dry, separated grains gently with a fork.
11
Fold the hot pork sausage, rendered pan fat, and grated Grana Padano thoroughly through the rice before serving.

Chef's tips

Vialone Nano is essential because its round, compact grain holds its shape perfectly without turning mushy during resting. Never stir the rice while it boils, as stirring releases starch and ruins the distinct, dry grain separation characteristic of pilota style.

Ingredient substitutions

salamella mantovana → coarse Italian pork sausage flavoured with garlic and pepper
Grana Padano PDO → aged Parmigiano Reggiano

Storage

Store leftover rice in an airtight container in the refrigerator for up to two days.

Reheating

Reheat gently in a dry frying pan with a tiny knob of butter over medium heat until piping hot.

Common mistakes to avoid

•Stirring the boiling rice, which makes the grains sticky and creamy rather than loose and dry.
•Lifting the lid during the fifteen-minute resting period, which allows crucial steam to escape.
•Using Carnaroli or Arborio rice, which behave differently during absorption cooking.