Ris in Cagnon

• Salt and black pepper
• 1 cup Arborio or other short-grain rice
• 3 tablespoons butter
• 1/2 cup grated fontina or other good-quality semisoft cheese
• Freshly grated Parmesan cheese to taste

1. Bring a pot of water to a boil and salt it as you would to cook pasta.
2. Add the rice in a steady stream and stir.
3. When the water returns to a boil, lower the heat and simmer the rice until it is tender but not mushy, about 15 minutes.
4. Drain.
5. Put the butter in a saucepan large enough to hold the rice and turn the heat to medium.
6. When the butter melts and just begins to turn brown, add the rice and toss together.
7. Stir in the fontina, then a handful of Parmesan, along with a bit of salt and some pepper.
8. Serve, passing more Parmesan at the table.
9. In step 2, add 1 teaspoon minced garlic to the butter (or olive oil, which is fine in this variation) about 30 seconds before adding the rice.
10. In step 2, omit the cheeses; use the garlic as in the previous variation.
11. Toss the rice with plenty of salt and pepper, then finish the dish with the juice of at least 1 lemon.

salt, rice, butter, semisoft cheese, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/ris-in-cagnon-385866 (may not work)