Riso alla Pilota

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 water, but every recipe I’ve ever seen for this dish says it should, so I guess it’s important. Perhaps it was a way the normas had of ensuring the ratio of rice to water was correct – sometimes we just have to trust traditional wisdom. Occasionally roasted pork ribs are added to this dish to