Rice in cagnone
Instructions
Cook the rice is al dente.
Brown the butter in a saucepan with the crushed garlic and Sage leaves.
Sprinkle the rice with the parmesan and season with Sage butter hot.
Pepper and bring to the table, mixing before serving.
Ingredients and dosing for 4 persons
- 400 g of rice
- 4 leaves sage
- 3 tablespoons of grated parmesan cheese
- 70 g of butter
- 1 clove of garlic
- Salt
- Freshly ground pepper