Riso in cagnone (Rice with Butter and Cheese)

Ingredienti

• 100 g 3-1/2 oz rice
• 50 g 2 oz Alpine-type cheese (see Notes)
• 25 g 2 Tbs butter
• Salt (for the water)

Preparazione

1. 1

   Boil the rice in well salted water until it is cooked al dente, about 15 minutes.

2. 2

   While the rice is boiling, melt the butter in a small skillet, letting it turn a hazelnut brown but taking care not to let it burn.

3. 3

   Drain the rice, but not too well, and transfer it into a warmed bowl (or back into the still-warm pot). Add the cheese and melted butter, mix everything together very vigorously until the cheese has melted entirely and the mixture is uniform and creamy.

4. 4

   Serve immediately.