Riso in Cagnon

Nonna's favourite rice dish. It is cooked quite differently to a risotto. The rice is boiled and then finished with garlic and butter. It's a dish she would often do for Sunday lunch at the farm. It was so heavily perfumed with garlic that Gardy (my Scottish grandmother) used to always know when my parents had eaten it. Before they even opened the door on coming home, she said that she could smell the garlic. A real Milanese family dish.

Boil the rice in salted water

Put peeled garlic cloves in butter and fry gently until golden

Pour the butter and garlic over the rice and liberally grate Parmesan on top

Serve onto very hot plates and eat immediately