The riso in cagnone is very easy to make; it is not a real risotto but drained rice seasoned with flavored butter. This recipe is typical of the northwest, particularly popular in Piedmont and Lombardy.

If you like typical northern recipes, don’t forget to check out

Difficulty: Very easy
Cost: Very economical
Rest time: 5 Minutes
Preparation time: 5 Minutes
Portions: 2
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Fall, Winter

566.44 Kcal

calories per serving

Info Close

Energy 566.44 (Kcal)
Carbohydrates 73.92 (g) of which sugars 0.40 (g)
Proteins 13.72 (g)
Fat 23.01 (g) of which saturated 14.90 (g)of which unsaturated 8.04 (g)
Fibers 1.31 (g)
Sodium 151.13 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for 2 people

1 cup rice
2 cups water
2 tablespoons Grana Padano PDO
2 tablespoons butter
4 leaves sage
1 clove garlic

Tools

1 Pot 2 qt
1 Small saucepan 1 qt
1 Colander

Procedure

Here is the recipe with steps to make it perfectly. For a delicious riso in cagnone, it is important to choose the right rice; since it’s not a classic risotto, it’s better to choose a rice suitable for this preparation, such as Baldo rice.

The water-to-rice ratio must be correct so that, at the end of cooking, the rice is perfectly cooked and the water is almost completely evaporated.
First, bring the salted water to a boil.
When the water boils, add the Baldo rice and cook for the time indicated on the package: between 15 and 17 minutes.
Now that the rice is cooked, remove it from the pot and set it aside while preparing the seasoning.
After cooking the rice, start preparing the seasoning. In a small saucepan, melt the butter, add the sage leaves and garlic clove, and sauté over medium heat for a few minutes to enhance the flavor.
I recommend using peeled and crushed garlic to release its full aroma. If you want a more digestible seasoning, remove the inner core of the garlic.
Now you just need to plate the rice, drizzle with the melted flavored butter, and generously sprinkle with finely grated Grana Padano. In traditional Piedmont recipes, the Grana is often replaced with diced Fontina cheese.
Your riso in cagnone is ready!