Rice in Cagnone

Bring to a boil Add plenty of water and a pinch of salt. Add the rice and cook until half cooked, leaving the grains still firm in the center. Check the consistency by tasting one: it should be softened on the outside but not fully cooked. Drain carefully, without leaving it in the boiling water for too long.

Collect in one saucepan plenty of meat sauce and add the Italian sausage crumbled. Bring the dressing on the heat and let it heat up until the Italian sausage It's evenly distributed, and the sauce is hot and smooth. Don't let the bottom dry out: it must remain fluid enough to accommodate the rice and finish cooking.

Transfer the drained rice into the saucepan with the sauce and the Italian sausageStir gently to evenly coat the grains and continue cooking. over medium heatThe rice should absorb the seasoning without sticking to the bottom; make sure the sauce remains visible and that the boil is light and steady.

Continue cooking the rice in the sauce until the grains are tender, even in the center. If the sauce tends to dry out before it's fully cooked, add a little beef broth at a time and stir. Stop cooking when the rice appears soft and moist, but not soupy, with the sauce still able to coat the rice.

Turn off the heat when the rice is cooked and add the fresh butter together with the grana cheese grated. Stir vigorously to combine the ingredients and make the sauce creamier and more uniform. The creaming process is complete when the butter has melted, the cheese has incorporated, and the rice has a soft, enveloping consistency.

Immediately divide the rice into plates and serve hot. Make sure each portion contains well-seasoned rice and Italian sausage Crumbled, with a creamy but not runny consistency. Serving immediately preserves the softness achieved by the creaming process and the aroma of the meat sauce.