There’s a persistent delusion floating round that Italians “by no means combine starches.” Whomever started propagating this false impression clearly has by no means eaten Riso con le Chnolle, a dish from Valle d’Aosta which is made with an uncommon mixture of polenta and rice.
The polenta, formed right into a layer of spherical gnocchi, kinds a gentle, tacky base which is roofed with a blanket of sticky rice that crisps up barely within the oven. The completed dish appears weird, however you’ll be received over if you expertise the distinctive and satisfying texture (to not point out the scrumptious style) it creates!
Relying on the place you reside, it’s possible you’ll discover it tough to seek out “actual” polenta flour, which might take as much as 45 minutes to totally cook dinner. If all you will discover is “instantaneous” or quick-cooking polenta, by all means use it. To cook dinner the polenta, comply with the directions on the package deal of your chosen model, however exchange the water with entire milk.
We discover that polenta directions usually underestimate how a lot water (or on this case, milk) can be wanted. Begin with the advisable quantity however be at liberty so as to add extra if the polenta thickens an excessive amount of. The feel needs to be gentle however not too agency, virtually like mashed potatoes. It’s greatest so as to add heat liquid into the polenta, so preserve some additional milk heat on the stovetop in case you want it.
Watch the Pasta Grammar video:
RISO CON LE CHNOLLE RECIPE
For this recipe, you’ll need:
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Entire milk (quantity will range, see above)
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Salt
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1 ¼ cups (200 grams) polenta flour
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1 cup (85 grams) grated Parmigiano-Reggiano cheese
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1 ¼ cups (225 grams) carnaroli or arborio rice
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3.5 ounces (100 grams) fontina cheese, chopped
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5 tablespoons (75 grams) unsalted butter, divided, plus a little bit additional for greasing
Place the milk and a beneficiant pinch of salt in a big saucepan over medium warmth. When the milk begins to bubble and foam, add the polenta. Cook dinner for the advisable cook dinner time, primarily based on the package deal directions, stirring consistently. The polenta needs to be gentle, not too agency, so be at liberty to regulate the feel by including extra milk as obligatory if it thickens an excessive amount of.
When the polenta is completed, flip off the warmth and let it cool for about 30 seconds. Stir the grated cheese and eggs into the polenta. Put aside the polenta whilst you cook dinner the rice.
Deliver a pot of water to a boil and salt it generously. Add the rice and boil till it’s al dente (seek the advice of the package deal instructions for a tough thought of the cook dinner time, however belief your style). Drain the rice and return it to the pot, faraway from the warmth.
Stir the chopped fontina cheese and three ½ tbsp. of butter into the rice till the cheese fully melts.
Preheat the oven to 395° F (200° C).
Grease the within of a 2-quart (~2 liter) rectangular baking dish with a pat of butter. Take scoops of the polenta and roll them into small balls, about 1 ½ inches (3.8 cm) in diameter. Prepare the balls in a single layer on the underside of the dish, touching one another.
Unfold the tacky rice in a fair layer over the polenta balls, overlaying them fully. Soften the remaining 1 ½ tbsp. (25 g) butter in a small saucepan or within the microwave. Evenly drizzle the butter excessive of the rice.
Bake for 10 to fifteen minutes, till the highest begins to brown. Let cool for five minutes earlier than serving.
