Riso alla Pilota con Costine

Riso alla Pilota con Costine is a traditional dish from the Mantua province in Lombardy, northern Italy. Its name derives from the "pilota" cooking technique, where rice is toasted in pork fat and then slowly absorbed into broth, similar to a risotto but without constant stirring. The key ingredients are Vialone Nano rice, pork spare ribs (costine), butter, Parmigiano-Reggiano, and a rich meat broth. A great version achieves a creamy but al dente texture, with ribs that are fall-off-the-bone tender and deeply flavored from browning. At Azienda Agricola Agriturismo Porcalora in Roncoferraro, the dish is prepared according to local tradition, as highlighted by creator Giuliacrossbow on ReTubeIt. The restaurant’s rendition is praised for its rustic heartiness and balanced seasoning. Regional variations may substitute the ribs with pork sausage or pancetta, while some cooks add a splash of white wine before the broth. Regardless, the hallmark remains the "pilota" method and the savory richness of the pork. Served as a primo piatto, it pairs well with a full-bodied Lambrusco from the Mantovano territory.