FOOD AND TRAVEL COOKBOOKS BY MANUELA DARLING - GANSSER

	RISO IN CAGNON (Rice with Sage and Parmesan) If possible, use Vialone Nano rice for this dish - it will not fall apart and it keeps its bite. Boil the rice in salted water until cooked but still al dente. Melt the butter in a frying pan, then add the garlic and the sage leaves. Let the butter bubble but do not burn it. Discard the garlic. The sage leaves should be crisp. Pour the cooked rice on a serving dish. Sprinkle the cheese over the rice and then the bubbling hot butter and sage over the cheese. Serve immediately. Serves 4
350 - 400 g (12 - 14 oz) rice 50 - 80 g (2 - 3 oz) unsalted butter 2 garlic cloves 10 f resh sage leaves 100 g (3 1/2 oz) freshly grated Parmigiano or Italian Fontina
0 1 2 3 4 NEXT