RIS AN CAGNUN (RISO IN CAGNONE)

It is a traditional dish from the upper Biellese area, served at weddings.

Ingredients: (4 servings):
300 g. Arborio rice, 1,5 l. vegetable stock, 70 g. Biellese butter, half a glass of white wine Erbaluce di Caluso, 200 g. Maccagno, 100 g. riped Toma magra (low fat toma), garlic, sage and pepper.

Preparation: fry golden brown the rice and the garlic with the butter, poor in the white wine and make it evaporate. Little by little add the vegetable stock until the rice is properly cooked. Add the cheese cutted into small chunks and melt it over low heat constantly stirring. If wished add 50 cc of cream or milk. Serve in warmed up soup plates with some melted butter, sage and a sprinkle of pepper.