📝 About This Recipe
Hailing from the fertile plains of Mantova, Risotto alla Pilota is a legendary dish named after the 'piloti' (rice huskers) who fueled their long workdays with this hearty meal. Unlike its creamy, stirred cousins, this risotto is celebrated for its firm, distinct grains and the rich, savory punch of crumbled Salamella sausage. It is a masterclass in Northern Italian heritage, offering a unique 'sgranato' texture that is both rustic and deeply satisfying.
🥗 Ingredients
The Rice Base
- 400 grams Vialone Nano Rice (the essential variety for this specific texture)
- 800 milliliters Water (double the weight of the rice)
- 1 tablespoon Sea Salt (for the boiling water)
The 'Pisto' (Sausage Mixture)
- 300 grams Salamella Mantovana (or high-quality coarse pork sausage, casings removed)
- 50 grams Unsalted Butter (high-quality European style)
- 1 clove Garlic (whole and lightly smashed)
- 1 sprig Fresh Rosemary (optional, for infusing the butter)
- 1/2 teaspoon Ground Black Pepper (freshly cracked)
- 1 pinch Cinnamon (a traditional Mantuan secret)
The Finish
- 80 grams Grana Padano Cheese (freshly grated)
- 1 teaspoon Extra Virgin Olive Oil (for a final sheen)
👨🍳 Instructions
-
1
Begin by bringing exactly 800ml of water to a rolling boil in a heavy-bottomed, tall pot. Add the sea salt.
-
2
Once the water is boiling, pour the Vialone Nano rice into the center of the pot. The goal is to create a small 'pyramid' or 'volcano' where the tip of the rice just breaks the surface of the water.
-
3
Let the rice boil over medium-high heat for exactly 10-12 minutes. Crucially, do not stir the rice at any point during this stage; let the water evaporate naturally.
-
4
While the rice is boiling, prepare the sausage. Crumble the Salamella or pork sausage into small, bite-sized pieces using your hands or a fork.
-
5
In a separate wide skillet, melt the butter over medium heat. Add the smashed garlic clove and the optional rosemary sprig to infuse the fat.
-
6
Add the crumbled sausage to the skillet. Brown it thoroughly until it is slightly crispy and the fat has rendered out. Season with black pepper and a tiny pinch of cinnamon.
-
7
Once the sausage is cooked, remove and discard the garlic clove and rosemary sprig. Keep the sausage and its flavored butter warm.
-
8
Check the rice pot. When the water has mostly evaporated and you see small 'craters' forming on the surface of the rice, turn off the heat immediately.
-
9
Cover the pot with a clean kitchen towel and then place a tight-fitting lid over the towel. Let the rice sit undisturbed for 10-15 minutes. This 'steaming' phase is what creates the perfect al dente texture.
-
10
After the resting period, remove the lid. The rice should be cooked through but the grains must remain separate and firm (sgranato).
-
11
Pour the hot sausage and all the flavored butter from the skillet over the rice. Add the freshly grated Grana Padano cheese.
-
12
Using a large fork or a wooden spoon, vigorously toss the rice with the sausage and cheese until every grain is coated and the mixture is well combined.
-
13
Taste and adjust for salt if necessary. Serve immediately on warmed plates, ensuring each portion has plenty of the savory sausage bits.
💡 Chef's Tips
Use only Vialone Nano rice; its ability to absorb liquid while maintaining a firm core is essential for this technique. Never stir the rice during the initial boiling phase; stirring releases starch which will make it creamy rather than grainy. The kitchen towel under the lid is a traditional trick to absorb excess steam and prevent the rice from becoming mushy. If you cannot find Salamella Mantovana, use a high-quality Italian pork sausage seasoned with garlic and pepper. Ensure the sausage is browned until slightly crisp to provide a textural contrast to the tender rice.
🍽️ Serving Suggestions
Pair this dish with a glass of chilled Lambrusco Mantovano for the most authentic regional experience. Serve with a side of bitter greens, such as sautéed radicchio or chicory, to balance the richness of the pork. A few extra shavings of aged Grana Padano on top add a wonderful salty depth. Follow the meal with a slice of Sbrisolona, the traditional crumbly almond cake of Mantua. For a luxury version, some locals add a drizzle of high-quality balsamic vinegar from neighboring Modena.