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How to make the riso in cagnone: Bring 4
qts. salted water to a boil. Add the rice, and cook uncovered, stirring
every now and then. Brown the butter in a large frying pan with sage and
garlic. Remove the garlic when brown, and the sage leaves as well. Drain
the rice while still al dente and pour in a serving bowl. Add
some hazelnut butter, and grated Parmigiano. Toss well, place the sprig
of rosemary in the center and serve the riso in cagnone.
Note:
In the Piedmontese version of the riso in cagnone, diced Fontina is added instead of Parmigiano.
Recipe courtesy of The Italian Trade Commission.
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