Ris in Cagnon

Name: Ris in Cagnon
Yield: makes 4 servings
Ingredients: Salt and black pepper; 1 cup Arborio or other short-grain rice; 3 tablespoons butter; 1/2 cup grated fontina or other good-quality semisoft cheese; Freshly grated Parmesan cheese to taste

December 14, 2011

From the land of risotto comes yet another rich, full-flavored (but far simpler) rice preparation; butter is nearly essential here. With thanks to the great food writer John Thorne (see his Simple Cooking Web site, www.outlawcook.com), who first made me aware of the existence of this Lombardian dish.

Recipe notes

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