Cook the rice only until nearly al dente before layering it with the bread and Fontina. Keep enough hot broth nearby to moisten the dish before its brief oven finish.
Make ahead Fry the bread and cook the rice ahead by a few minutes, but assemble and bake just before the meal so the layers reach the table hot.
Seupetta di Cogne
Prep 35 min · Cook 45 min · Rest 5 min · Serves 6
Method
Cut the bread into slices about 1.5 cm thick. Melt part of the butter in a wide pan and fry the slices in batches until golden on both sides; set aside.Cut the bread into slices about ½ in thick. Melt part of the butter in a wide pan and fry the slices in batches until golden on both sides; set aside.
Warm the broth in a saucepan. Melt a little of the remaining butter in a second pan, add the rice and stir for 1 minute. Add hot broth gradually, stirring, until the grains are nearly al dente; stop before they are fully cooked.Warm the broth in a saucepan. Melt a little of the remaining butter in a second pan, add the rice and stir for 1 minute. Add hot broth gradually, stirring, until the grains are nearly al dente; stop before they are fully cooked.
Heat the oven to 180°C. In the large deep oven dish, alternate fried bread, rice and Fontina, ending with Fontina. Pour over a little hot broth and the remaining melted butter, then sprinkle the ground nutmeg over the top.Heat the oven to 350°F. In the large deep oven dish, alternate fried bread, rice and Fontina, ending with Fontina. Pour over a little hot broth and the remaining melted butter, then sprinkle the ground nutmeg over the top.
Bake for 4 minutes, just until the cheese melts. Rest for 5 minutes and serve very hot.Bake for 4 minutes, just until the cheese melts. Rest for 5 minutes and serve very hot.
