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

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.

In the Piedmontese version of the riso in cagnone, diced Fontina is added instead of Parmigiano.

Regional recipe from Lombardy

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