Risotto alla Pilota – History, Tradition and Recipe of a Mantuan Classic
Welcome to the Corte Preziosa blog, the place where we celebrate the tradition of Mantua cuisine with authentic recipes prepared with healthy and natural ingredients. Today we tell you the story and preparation of a symbolic dish of our land: risotto alla pilota . A simple dish, but full of history and flavor, perfect for those who love authentic recipes, linked to the past and the traditions of the territory.
The History of Risotto alla Pilota
Risotto alla pilota is a dish that originated in the Mantua countryside, and its name is directly linked to the figure of the "pilot". But who was the pilot? It is not the pilot we know today, but a rice paddy worker who was responsible for the "husking" of the rice, or the phase in which the rice was freed from the chaff (the film that covers the grain) to become edible. This process was fundamental in the Mantua area, where Vialone Nano rice has always been grown with passion and care.
The rice fields of Mantua, particularly developed around the Po River, offered an ideal environment for growing rice, which still today represents one of the excellences of the area. The pilots, after long days of work in the fields, prepared this nutritious dish using simple but tasty ingredients, such as salamella mantovana , a fresh sausage typical of the area.
Risotto alla pilota was cooked in large pots and eaten by workers as a main meal, thanks to its ability to satisfy and satisfy the hunger. The rice, prepared dry and grainy, was easy to transport and did not require sophisticated equipment, which made it perfect to be prepared outdoors. Today, this dish maintains all its authenticity, preserving the tradition and the original flavor.
Ingredients for 4 people
- 350 g of Vialone Nano rice
- 300 g of Mantua salami (or fresh sausage)
- 50 g of butter
- 50 g of grated Grana Padano
- Salt to taste
Preparation of Risotto alla Pilota
1. Cooking the Rice
Cooking rice in risotto alla pilota is different from traditional risottos. Start by bringing plenty of salted water to the boil (about 1.5 liters). When the water boils, add the Vialone Nano rice and cook for 10-12 minutes, keeping it al dente. Once cooked, drain it and keep a little of the cooking water.
Return the drained rice to the pot, cover with a lid and a clean cloth. This technique allows the rice to finish cooking by absorbing the remaining moisture, ensuring a perfect consistency, grainy but soft.
2. Preparation of the Salami
Meanwhile, separate the salamella mantovana , removing the skin, and cook it in a large pan. Melt half the butter in the pan and add the sausage, cooking it over medium heat until it is evenly browned. The fat from the salamella will give an irresistible flavor to the dish, without the need for additional seasoning.
3. Rice and Salami Union
Once the rice is ready, add it to the pan with the browned sausage and mix well. If the rice is too dry, you can add a ladle of the reserved cooking water to soften everything. Add the rest of the butter and mix to cream. The result will be tasty, grainy and well-seasoned rice.
4. Adding Grana Padano
Finally, turn off the heat and add the grated Grana Padano . Mix carefully to combine the cheese, which will give a perfect creaminess to the dish. Adjust the salt, if necessary.
5. Serve
Risotto alla pilota should be served immediately, piping hot. You can add an additional sprinkling of Grana Padano to enrich the flavor and, for the more traditionalists, a drizzle of raw extra virgin olive oil. Accompany this dish with a good Lambrusco Mantovano , the perfect wine to enhance the strong flavors of the sausage and cheese.
History of the Name "Alla Pilota"
As already mentioned, the name "alla pilota" derives from the fundamental role of the "pilot" in the rice fields of Mantua. This term refers to the rice processing phase, the husking , which consisted of separating the grains from the chaff. The rice workers, called pilots, had only a few hours to cook during breaks from the hard work in the fields. They therefore used simple and easily available ingredients: rice grown on site and pork, which was widely used in local cuisine.
This dish was prepared directly at the workplace, and its dry consistency made it perfect to eat even without plates, often with a bowl or directly with your hands. Today, even if prepared in modern kitchens and served at the table, risotto alla pilota maintains its rustic essence, representing a piece of the history and culture of Mantua.
Conclusion
Risotto alla pilota is not just a dish, but a piece of history of Mantua cuisine. It comes from the peasant tradition, where simplicity and flavor meet to create a dish that has crossed the centuries while maintaining its authenticity intact. With just a few ingredients, this recipe manages to conquer the heart and palate of anyone who tries it.
Keep following the Corte Preziosa blog to discover other traditional recipes and learn more about the history of Mantua cuisine, where every dish tells a story and every ingredient is carefully chosen to ensure the highest quality.
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