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Riso in cagnone (Rice with Butter and Cheese)
Whether you're entertaining or relaxing, this recipe hits the spot.
Total Time
15 mins
Course:
Soup
Ingredients
- 100 g 3-1/2 oz rice
- 50 g 2 oz Alpine-type cheese (see Notes)
- 25 g 2 Tbs butter
- salt for the water
Instructions
- Boil the rice in well salted water until it is cooked al dente, about 15 minutes.
- While the rice is boiling, melt the butter in a small skillet, letting it turn a hazelnut brown but taking care not to let it burn.
- Drain the rice, but not too well, and transfer it into a warmed bowl (or back into the still-warm pot). Add the cheese and melted butter, mix everything together very vigorously until the cheese has melted entirely and the mixture is uniform and creamy.
- Serve immediately.
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