RICE WITH FRESH SAGE

by - 9:22 AM

When you want to enjoy a risotto-style rice but don’t have the time for lots of prep
and stirring, try this simple recipe. It is great as a main course or a flavorful side
dish for grilled chicken and braised meats.
SERVES 6 OR MORE AS A FIRST COURSE OR SIDE DISH
4 tablespoons butter, plus 2 tablespoons butter cut into pieces for finishing
12 large fresh sage leaves
5 cups hot water or light stock, plus more if needed
2½ teaspoons kosher salt
2 cups Italian short-grain rice, such as Arborio or Carnaroli
1 bunch scallions, finely chopped (about 1 cup), for finishing
½ cup freshly grated Grana Padano or Parmigiano-Reggiano cheese, plus more for
passing
Melt the 4 tablespoons butter in a saucepan over medium heat. When the butter is
foaming, scatter the sage leaves in the pan and heat for a minute or so, just until they
are sizzling. Pour in 5 cups of hot water or stock, and stir in the salt. Raise the heat, and
bring the liquid to the boil; then stir in the rice and bring back to the boil.
Cover the pan, and lower the heat so the water is bubbling gently. Cook for 13 or 14
minutes, then check the rice and add more liquid if needed. At this point, too, stir in the
scallions, to cook for the last minute or two, until the rice is creamy and al dente.
When the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir
vigorously until they have completely melted. Stir in the ½ cup of grated cheese, spoon
the riso into warm pasta bowls, and serve immediately, passing additional grated cheese
at the table.

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