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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 | |
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