Riso con le Chnolle

Recipe seen on Pasta Grammar yesterday.

They're basically polenta gnocchi covered in fontina rice… I'm hungry just thinking about it.

Or you can call them cheesy rice crust and incredibly soft polenta gnocchi.

It's a Valle d'Aosta regional traditional recipe with lot's of butter.

Even the polenta is rich since it use milk instead of water.

This will make about 2 portions (I mean 2 portion for people that like to eat like me):

– 800g milk + 100g polenta flour + a little bit of salt. You can cook it half of what you usually cook it since it will get 15 minutes more in the oven at the end. The consistency should be soft like a dough, smooth and not crumbly, if it dries out too much and you need to cook it more add more milk or even just water, it should be hot too. Usually polenta takes about 40-50 minutes (if it's good polenta not instant) so about 20-25 minutes should be enough.

– When ready add about 43g of parmigiano and 1 egg and mix until combined

– Cook rice like pasta (here I think it was necessary a little bit more rice compared to the pasta grammar recipe… so I will not suggest 112g but about 142g).

– Mix a little bit of butter (5-10g) and 50g of Fontina

– Melt 37g of butter

– Make little balls of polenta (you should have buttered hands to avoid sticking)

– Spread the rice on the top (wet your hand a little bit)

– pour the melted butter on top

– Bake it 15 minutes at 200°C preheated fan on oven

Enjoy.