Ris in Cagnon

Ris in Cagnon is rice al dente seasoned with brown butter, sage, garlic and plenty of parmesan.

6 servings

Easy

Lombardy

EasyLombardy

The Ris in Cagnon is a first course A simple and hearty Lombard dish, perfect for when you want to bring a warm, satisfying dish to the table, built on a few well-presented ingredients. Its identity depends on the contrast between the rice, which must maintain a consistent texture al dente, and the warm, fragrant, and rounded sauce. Hazelnut butter adds toasted notes, while sage and garlic define the flavor without overpowering the result. The parmesan cheese rounds out the dish with savory flavor and a creamy texture that develops when combined with the hot butter. The technique requires careful attention to both the cooking of the rice and the color of the butter: the former should not flake, the latter should become hazelnut brown without burning. This dish is a traditional Lombard dish.

Instructions

Voice reading

6 steps · natural Italian voice

Bring the water to a boil

Bring to a boil Bring plenty of water to a boil and add salt. Wait for it to come to a lively, even boil before adding the rice: this way, the grains will begin cooking in an already hot, flavorful liquid.

Cook the rice

Pour the Carnaroli rice into the boiling salted water and boil it until it is still soft. al denteTaste a grain towards the end of cooking: the center should retain a slight resistance, without being hard or raw.

Prepare the aromatic butter

Melt the butter in a shallow pan together with the clove of garlic and sage leaves. Let it heat until it turns a hazelnut color and releases a toasted, aromatic scent, avoiding it becoming too dark or developing burnt notes.

Remove the garlic

Remove it clove of garlic from the hot butter before using it. Check that the dressing retains its hazelnut color and that the sage is fragrant: the garlic should flavor the butter without lingering in the final dish.

Season the rice

Drain the rice again al dente and transfer it to the serving dish. Distribute generously grana cheese grated on the surface, creating a uniform base to accommodate the aromatic butter.

Pour the butter on the parmesan

Pour the warm brown butter directly over the grated cheese and rice. Serve immediately, when the heat from the sauce softens the Parmesan and coats the grains without drying them out.

Chef's Tips

Brown the butter without burning it: the hazelnut color and toasted aroma should appear before pouring it on the Parmesan, so the dressing remains aromatic and clean.