Riso in Cagnone alla Lombarda con Aglio e Burro
Milan and Pavia, Lombardia
The simplest rice preparation in the Lombard canon: Vialone Nano rice boiled in abundant salted water (not the absorption method), drained completely, and then dressed at the table with a cagnone — browned butter in which a whole garlic clove has been cooked until golden, poured sizzling over the rice with a generous amount of Grana Padano. The cagnone (Lombard dialect for 'tadpole') refers to the appearance of the garlic clove in the butter. It is the Lombard answer to butter pasta, elevated by the garlic's infused complexity.