Riso alla pilota
- Gluten Free
- Energy Kcal 855
- Carbohydrates g 71.4
- of which sugars g 1.1
- Protein g 25.1
- Fats g 52.1
- of which saturated fat g 24.81
- Fiber g 0.9
- Cholesterol mg 113
- Sodium mg 1055
- Difficulty: Average
- Prep time: 5 min
- Cook time: 20 min
- Serving: 4
- Cost: Low
PRESENTATION
Big, homey flavors shine through in Riso alla pilota, a classic North Italian rice recipe many families reach for when they want solid comfort food that looks and tastes special. Classic plump Vialone Nano rice forms the heart of this Northern Italian recipe, boasting a shape and texture that feels tender and a bit chewy all at once. A warm bowl spills over with generously browned Italian sausage (sometimes the local salamella sausage for something extra), with every scoop delivering a steady hit of savory, meaty richness and the nutty, cheesy finish that makes weeknights or weekend gatherings feel close-knit and welcoming. Even the look is old-school nice—distinct glistening grains, bits of sausage peeking through, and a dusting of warm grated Grana Padano cheese bringing it all together. That rustic Italian dish feeling just works, especially when food needs to be extra satisfying and a little bit different from everyday pasta or soup. For families who love a traditional rice dish with countryside flavor and a casual, friendly vibe, this one gets people asking for seconds without any fuss.
Busy nights at home or relaxed weekends see Riso alla pilota hitting the table again and again—great when kids want something filling, or when everyone just craves something soothing and rich without needing lots of fancy extras. The reliably DRY, non-creamy texture sets this rice recipe apart from most risottos, making it easy to dish out or pack for potlucks (no mess, always hearty). Some nights, it’s perfect with a crisp salad or a simple green vegetable...other times, that little handful of herbs or quick shake of chili flakes brings new life to the Italian sausage and Vialone Nano rice combo. What’s really nice for home cooks—especially busy ones—is how families keep loving it because it covers all the usual needs: comforting, tasty, looks great on the table, and everyone feels looked after. People often say this Northern Italian recipe feels both LIKE traditional kitchen memories and just right for right now—definitely a winner when you want big, classic flavor (and zero stress).
- INGREDIENTS
- Vialone nano rice 1.8 cups (350 g) - semifino
- Mantovana Salami 0.7 lb (300 g)
- Grana Padano PDO cheese 3.5 oz (100 g) - to grate
- Butter 2.8 oz (80 g)
- Fine salt to taste
How to prepare Riso alla pilota
Below we outline how tradition suggests preparing this rice.
Place 2.5 cups of water in an unlined copper pot or a sturdy steel pot with a thick bottom and bring it to a boil.
As soon as the water boils, lightly salt it and pour the rice into the center of the pot from a funnel 1 (or a paper sheet rolled into a funnel), so that it forms a pyramid whose peak should rise about an inch above the water surface 2 (if the peak does not emerge, remove some water with a ladle; if it emerges more than 1 inch, add some water).
When the water resumes boiling, cook the rice for 10-12 minutes over high heat without a lid, occasionally shaking the pot to jostle the rice and level it. After 10-12 minutes, the rice should have absorbed all the water; remove it from the heat and cover the pot with a cloth that should be in contact with the rice 3,
then cover with the lid 4. Let it rest for 10 minutes during which the rice will finish cooking.
Meanwhile, melt the butter in a pan 5, add the sausage 6 that you have skinned and crumbled with a fork, and brown it over moderate heat, breaking it up with a wooden spoon and melting it as much as possible.
After the ten minutes, uncover the rice, fluff it with a fork 7, and season it with the browned sausage 8, half of the grated Parmesan 9 and mix. Plate and serve the pilot-style rice immediately, sprinkling it with the remaining grated Parmesan.