Riso del Sagra

This is simple food from the farm—a chicken or two could provide the egg, the livers, and the basis of the broth. At festivals in the Mantuan countryside the rice took the place of elegant agnolini, round circles of pasta stuffed with much more expensive ingredients. Vanna Corbellani Camerlenghi remembers its deep rich flavors from the many years ago when rivers and canals that etched the landscape washed over expanses of rice fields. Now, she says nostalgically, you