Riso alla Pilota from A Lombardian Cookbook by Alessandro Pavoni and Roberta Muir
Unusually for Lombardy, this traditional dish is always made with vialone nano rice instead of carnaroli – I have no idea why, it just is. I’m also not sure why the rice has to protrude from the...
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Ingredients
- 2 litres Chicken Stock
- 400 g (about 2 cups) vialone nano rice
- salt flakes
- 560 g Italian pork sausage meat
- 125 g unsalted butter
- 70 g Grana Padano, freshly grated
- 24 sage leaves
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