This is a traditional wedding dish from the Upper Biellese.
Ingredients:300 grams of rice such as Arborio, 1,5 lt of vegetable broth, 70 grams of "LIRIN"butter, half a glass of Erbaluce di Caluso white wine, 200 grams of "MACCAGNO RISERVA"from Caseificio Pier Luigi Rosso, 100 grams of Toma Valle Elvo, garlic, sage and pepper. Preparation:
Cook the rice and garlic with the butter until golden, pour over the white wine and leave it to evaporate. Add the broth a little at a time. Add the cheese cut into small pieces and stir on a low heat till it melts adding 50 ml of cream or milk if desired. Serve in dishes with a little butter browned with sage and a dusting of pepper.