Rice with Fontina Cheese (2)
Instructions
Boil the rice in salted water, drain and season it with melted butter and grated Parmesan.
Take a baking pan, rub with butter and sprinkle a layer of rice, then a layer of slices of fontina and some fungi, found in warm water, coarsely chopped and cooked in butter and then with a little broth.
Cover with more rice, repeat the layer of fontina cheese and mushrooms, finish with a layer of rice, sprinkled with fine breadcrumbs and sprinkle with some butter, before going in the oven at crostare.
Ingredients and dosing for 4 persons
- 400 g of rice
- 50 g of grated parmesan cheese
- 50 g of dried mushrooms
- 250 g of fontina cheese
- 50 g of butter
- Broth
- Salt
- Breadcrumbs