Seupetta of Cogne
- 400g sliced white bread
- 400g superfine Carnaroli rice
- 250g Fontina
- 120g butter
- Meat stock
- A spoon of minced onion
In a pan lightly cook the onion with a little butter, add the rice, stir well and gradually add the meat stock until the rice is almost cooked, making sure the rice remains soft.
In the meantime toast the bread with a little butter and thinly slice the Fontina. In a deep ovenproof dish prepare a layer of bread, a layer of rice and a layer of Fontina, until you have finished the ingredients; add a pinch of cinnamon, the rest of the melted butter and a little stock to keep it moist. Cook in a hot oven, 200° for 5 minutes. Serve immediately.