Ris in Cagnon

1. 1

   Bring a pot of water to a boil and salt it as you would to cook pasta.

2. 2

   Add the rice in a steady stream and stir.

3. 3

   When the water returns to a boil, lower the heat and simmer the rice until it is tender but not mushy, about 15 minutes.

4. 4

   Drain.

5. 5

   Put the butter in a saucepan large enough to hold the rice and turn the heat to medium.

6. 6

   When the butter melts and just begins to turn brown, add the rice and toss together.

7. 7

   Stir in the fontina, then a handful of Parmesan, along with a bit of salt and some pepper.

8. 8

   Serve, passing more Parmesan at the table.

9. 9

   In step 2, add 1 teaspoon minced garlic to the butter (or olive oil, which is fine in this variation) about 30 seconds before adding the rice.

10. 10

    In step 2, omit the cheeses; use the garlic as in the previous variation.

11. 11

    Toss the rice with plenty of salt and pepper, then finish the dish with the juice of at least 1 lemon.

* Per serving · 4 servings · Values may vary.

No additional tips available.