Rice with Cheese
MAKES: 4 servings
TIME: 30 minutes
This delicious, over-the-top recipe has such a strong dairy component that I wouldn’t recommend it to anyone trying to reduce their fat intake or eat vegan style. Everyone else will love it: It’s simple, rich, and almost decadent.
Salt
1 cup Arborio or other short-grain rice
3 tablespoons butter
1/2 cup grated fontina or other good semisoft cheese
Freshly grated Parmesan cheese
Freshly ground black pepper
Bring a pot of water to a boil and salt it as you would to cook pasta. Add the rice in a steady steam and stir. When the water returns to a boil, lower the heat and simmer the rice until tender but not mushy, about 15 minutes. Drain.
Put the butter in a saucepan large enough to hold the rice and turn the heat to medium. When the butter melts and just begins to turn brown, add the rice and toss together. Stir in the fontina, then a handful of Parmesan, along with a bit of salt and some pepper. Serve, passing more Parmesan at the table.
