🧀 Rice of the cheesemaker – Rustic recipe with Valtellinese cheeses
The rice of the cheesemaker is a rustic and hearty dish born from the art of not wasting anything 🧑🌾. A tasty way to use up leftover cheeses like Bitto, Casera, and Scimudin, mixing them with simple rice enriched by a potato and a generous knob of melted butter. The result? A creamy, fragrant first course, perfect for cold days or for those seeking the authentic comfort food of mountain cuisine 🏔️🍚
📝 Ingredients (for 4 people)
- 300 g of rice (Carnaroli or Arborio)
- 150 g of mixed leftover cheeses
(e.g. Casera, Bitto, Scimudin – also a mix of hard and soft) - 50 g of butter
- 1 medium potato
- Salt to taste
- Black pepper to taste
👨🍳 Step-by-step preparation
- Prepare the ingredients:
- Peel the potato and cut it into small cubes.
- Cut the softer cheeses into small cubes, grate the more aged ones.
- Cook the rice:
- In a pot, bring a generous amount of salty water to a boil.
- Add the cubed potato, then pour in the rice.
- Cook until the rice is al dente.
- Prepare the seasoning:
- Meanwhile, in a small saucepan, let the butter melt until lightly browned.
- Combine and serve:
- Drain the rice and potato, transfer to a bowl or directly to plates.
- Add the cheeses and pour the hot butter over them.
- Mix well until you achieve a creamy consistency.
- Finish with a generous sprinkle of black pepper.
📸 The image of the dishes is purely indicative and does not necessarily match the recipe exactly
