Rice With Fresh Sage

Rice With Fresh Sage
Rice With Fresh Sage

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    tablespoons butter

  • 12

    large fresh sage leaves

  • 5

    cups hot water or light stock, plus more if needed

  • 2 1/2

    teaspoons kosher salt

  • 2

    cups Italian short- grain rice, such as Arborio, Carnaroli, or Vialone Nano

  • 1

    bunch scallions, finely chopped (about 1 cup) for finishing

  • 2

    tablespoons butter, cut in pieces

  • 1/2

    cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing

Directions

Recommended equipment: A heavy saucepan, such as enameled cast iron, 10 inches wide, and 3- to- 4- quart capacity, with a cover Melt the 4 tablespoons butter in the 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 adjust the consistency 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 thoroughly amalgamated. 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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