Ris in Cagnon

Directions

1. 1
   Bring a pot of water to a boil and salt it as you would to cook pasta.
2. 2
   Add the rice in a steady stream and stir.
3. 3
   When the water returns to a boil, lower the heat and simmer the rice until it is tender but not mushy, about 15 minutes.
4. 4
   Drain.
5. 5
   Put the butter in a saucepan large enough to hold the rice and turn the heat to medium.
6. 6
   When the butter melts and just begins to turn brown, add the rice and toss together.
7. 7
   Stir in the fontina, then a handful of Parmesan, along with a bit of salt and some pepper.
8. 8
   Serve, passing more Parmesan at the table.
9. 9
   In step 2, add 1 teaspoon minced garlic to the butter (or olive oil, which is fine in this variation) about 30 seconds before adding the rice.
10. 10
    In step 2, omit the cheeses; use the garlic as in the previous variation.
11. 11
    Toss the rice with plenty of salt and pepper, then finish the dish with the juice of at least 1 lemon.