RISO IN CAGNONE

Ingredients

1 lb. extra-long grain rice
4 oz. butter
2 sage leaves
1 sprig rosemary
1 clove garlic
4 tbs. Parmigiano
salt
pepper

How to make the Rice with Sage and Parmigiano:

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.

Regional recipe from Lombardy