The riso in cagnone Ligurian-style is a simple recipe, a similarly simple variant of a dish that has a long tradition in Lombard and Piedmontese cuisine.
The origin of the recipe lies in the area between Vercelli, Novara and the Lomellina, territories where about 50% of Italy’s rice production is grown, and it is a very ancient preparation.
On the web you can find many references that also indicate riso in cagnone as a dish from Biella, but the Piedmontese and Lombard recipes differ from this Ligurian version that I propose: the traditional one is white, with rice, butter and cheese, whereas this is a red variation with tomato.
It is in any case a typical preparation of north-western Italy, widespread as far as the Brescia area, and already mentioned in 1658 in F. Cherubini’s text Brevitá di scalcheria, as well as in other later publications under names like risotto alla milanese or riso alla veneziana.
These are popular recipes, born in peasant kitchens with simple ingredients: boiled rice, chopped garlic, butter, sage and cheese.
And the cheese? Whatever you have at home! Generally grana or tomes, but household economy matters a lot.
The name riso in cagnone (or riso alla cognona) seems to derive from the term cagnun, which indicated an insect larva, because it reminded people of the shape of the grain after cooking (I confess I would never have compared it to a little worm… but that’s how it is!).
My Ligurian version of riso in cagnone is very tasty and, given its simplicity, can also be an excellent fridge-clearing idea.
IF you love rice I recommend these 2 recipes for AMAZING risottos:
RISOTTO AL BARBERA E MIRTILLI
CREAMY ZUCCHINI RISOTTO
PEAR, TALEGGIO AND HAZELNUT RISOTTO
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I opened a recipe channel open to everyone and free on WhatsApp — no notifications and no sound — which you can join by clicking the following link https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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RISO IN CAGNONE LIGURIAN-STYLE
The cuisine of ASI
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Cooking time: 25 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian regional
- Seasonality: All seasons
Ingredients
- 1 3/4 cups Carnaroli rice
- 7 oz sausage
- 2 tbsp tomato paste
- 1 2/3 cups vegetable broth
- 1 tsp meat extract
- 1.4 oz Parmigiano Reggiano DOP (grated)
- to taste salt
- to taste butter
Tools
- Frying pan
- Saucepan
- Kitchen scale
Recipe Preparation: Riso in Cagnone Ligurian-style
For the preparation of this typical regional first course, the riso in cagnone in the Ligurian version requires removing the casing from the sausage; once well crumbled, place it in a pan and brown it without adding any fat for 4-5 minutes.
Once cooked, I drain it from the liquid and put it with the tomato paste and the vegetable broth in a saucepan.
I also add the meat extract and continue cooking until the sauce comes to a boil.
Separately, I boil the rice in salted boiling water for half of the time indicated on the package.
I drain the rice grains well and put them into the saucepan with the sausage and the tomato paste, continuing to cook for the remaining time.
When cooking is complete I add the Parmigiano Reggiano and serve.
A simple dish of great goodness, very flavorful and delicious… enjoy your riso in cagnone Ligurian-style!
Annalisa
