- 600 gr of rice
- 100 gr of butter
- 100 gr of parmigiano cheese
Let the rice cook in salty water, without overcooking it. Remove the water and put the rice on a plate. Cover with parmigiano cheese, and add the butter, previously fried with some sage leaves. If you prefer, you can also use fresh butter instead of frying it.
From "Le ricette della nonna", collection of recipes from Ticino, edited by Noride Beretta-Varenna and Giovanna Sciaroni-Moretti, Dadò Locarno Editions.
In the past, the "risotto" was cooked only in middle to high class families, while the farmers only added a handful of rice to their soups.