Ebano Rice Cakes with Fonduta, a classic Italian recipe from Cascina Oschiena, sustainable rice producer in Piedmont.
INGREDIENTS:
35 oz (1 kg) Ebano black whole grain rice
0.85 cups (200 ml) cream (for the fonduta)
0.85 cups (200 ml) milk (for the fonduta)
8.8 oz (250 g) Fontina cheese (for the fonduta – try Vallet Pietro)
extra virgin olive oil (try Flaminio)
salt (try Halen Mon) & black pepper
INSTRUCTIONS:
Boil Ebano rice for 30 minutes. Drizzle extra virgin olive oil over the rice immediately after draining (while rice is still warm).
For the fonduta: in a saucepan bring to boil milk and cream, turn off the stove, then add grated Fontina cheese and salt to taste.
Form the rice into flat disks (roughly 3/4 inches in diameter). Broil in the oven for 10 minutes, then garnish with the fonduta and add black pepper to taste.