Lombardy Recipes
RISO IN CAGNONE

Rice fields-Photo©angie_real Angela Lobefaro

RISO IN CAGNONE

Rice with Sage and 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.

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

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM