Riso con le Chnolle | Cheesy Italian Polenta & Rice Recipe

There’s a persistent myth floating around that Italians “never mix starches.” Whomever began propagating this misconception clearly has never eaten Riso con le Chnolle, a dish from Valle d’Aosta which is made with an unusual combination of polenta and rice.

Riso con le Chnolle | Cheesy Italian Polenta & Rice Recipe

The polenta, shaped into a layer of round gnocchi, forms a soft, cheesy base which is covered with a blanket of sticky rice that crisps up slightly in the oven. The finished dish seems bizarre, but you’ll be won over when you experience the unique and satisfying texture (not to mention the delicious taste) it creates!

A Note on Polenta

Depending on where you live, you may find it difficult to find “real” polenta flour, which can take up to 45 minutes to fully cook. If all you can find is “instant” or quick-cooking polenta, by all means use it. To cook the polenta, follow the instructions on the package of your chosen brand, but replace the water with whole milk.

We find that polenta instructions generally underestimate how much water (or in this case, milk) will be needed. Start with the recommended amount but feel free to add more if the polenta thickens too much. The texture should be soft but not too firm, almost like mashed potatoes. It’s best to add warm liquid into the polenta, so keep some extra milk warm on the stovetop in case you need it.

Watch the Pasta Grammar video:

RISO CON LE CHNOLLE RECIPE

Makes: 6 servings

Cook Time: 1 ½ hours

For this recipe, you will need:

• Whole milk (amount will vary, see above)

• Salt

• 1 ¼ cups (200 grams) polenta flour

• 1 cup (85 grams) grated Parmigiano-Reggiano cheese

• 1 ¼ cups (225 grams) carnaroli or arborio rice

• 3.5 ounces (100 grams) fontina cheese, chopped

• 5 tablespoons (75 grams) unsalted butter, divided, plus a little extra for greasing

Place the milk and a generous pinch of salt in a large saucepan over medium heat. When the milk starts to bubble and foam, add the polenta. Cook for the recommended cook time, based on the package instructions, stirring constantly. The polenta should be soft, not too firm, so feel free to adjust the texture by adding more milk as necessary if it thickens too much.

When the polenta is finished, turn off the heat and let it cool for about 30 seconds. Stir the grated cheese and eggs into the polenta. Set aside the polenta while you cook the rice.

Bring a pot of water to a boil and salt it generously. Add the rice and boil until it is al dente (consult the package directions for a rough idea of the cook time, but trust your taste). Drain the rice and return it to the pot, removed from the heat.

Stir the chopped fontina cheese and 3 ½ tbsp. of butter into the rice until the cheese completely melts.

Preheat the oven to 395° F (200° C).

Grease the inside 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. Arrange the balls in a single layer on the bottom of the dish, touching each other.

Spread the cheesy rice in an even layer over the polenta balls, covering them completely. Melt the remaining 1 ½ tbsp. (25 g) butter in a small saucepan or in the microwave. Evenly drizzle the butter over the top of the rice.

Bake for 10 to 15 minutes, until the top begins to brown. Let cool for 5 minutes before serving.

Buon appetito!