The risotto is one of the first Italian cuisine dishes known for its creaminess and not by chance in its preparation is is also involved the use of butter (sometimes in large quantities). This is also the reason why many people consider it a high-calories dish. Moreover, when other types of cheese are added to butter and Parmesan, we must be ready to accept the challenge. And we are always ready! Among the best known traditional preparations in the classification of cheese risotto, it certainly to be mentioned the riso cagnone (or Cagnona), typical of Biella cuisine. It is a notoriously winter dish, which has its roots in traditional mountain rod, where farmers brought their cattle to graze. It was therefore necessary a hipercaloric meal to face the cold winter. This recipe was made from raw materials (seeds) poor and typical of the area: rice, cheese and butter. In the whole area of the high Po prepares and still is known as boiled rice in salted water, then drained and stir-wide low, wide pan with plenty of butter, garlic and sage, then they add plenty of cheese. In recipes there is a precise detail and unique on the type of cheese, but as in all popular preparations you can assume that you are using "what is there", or in the Po Valley undoubtedly grain, but they are not excluded cheeses other type more "pre-alpine".