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Rice with Cheese
Ris in Cagnon
- Makes
4
servings - Difficulty
Easy
- Ready in
30 min
By Mark Bittman
Published 2005
From the land of risotto comes yet another rich, full-flavored (but far simpler) rice preparation; butter is nearly essential here. With thanks to the great food writer John Thorne (see his Simple Cooking Web site, www.outlawcook.com), who first made me aware of the existence of this Lombardian dish.
Ingredients
Method
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