Ris Salé Sü from Graubunden - Switzerland

I saw a food and travel report from Switzerland. The story of a mountain farmer and his family in Bergell, Graubunden.
They grow a lot of chestnut trees on their farm and have cows and goats. The farmer likes to grow lots of different vegetables and they make their own cheese.

He collected lots of different veggies and herbs in his garden and brought that to his wife to cook his favourite dish - Ris Salé Sü.
The dish is very seasonal, because each month, other veggies are harvested. The staple in this dish is always the rice, potatoes, cheese and butter. All other things vary. That makes this recipe a very diversified.

recipe for 3:
2 medium potatoes
3 spring onions
3 cloves of garlic
2 bay leaves
150 g long grain rice
150 g strong mountain cheese
50 g Emmenthal cheese
50 g butter
fresh sage
salt and pepper

seasonal veggies:
small head cauliflower
small head romanesco
1 carrot
white of a small leek
1/4 head celeriac
1 parsnip
2 mini bell peppers
3 cherry tomatoes
3 red radishes
fresh herbs like Japanese spinach leaves, celery greens, lovage

Start with peeling and chopping all veggies, grate the cheese.
put all veggies, rice and salt and pepper in a large pot and pour enough hot water on top until everything is covered. maybe add a veg stock cube.

Cook for 12 minutes until the rice and veggies are done.
Brown the butter with the sage in a pan.
Take  a slotted spoon and transfer veggies and rice into a serving dish.
Sprinkle the cheese on top and pour over the sage butter.

This is an amazing tasting dish.