Rice With Fresh Sage

Riso e Salvia. In 'Lidia Cooks from the Heart of Italy' by Lidia Bastianich

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • Melt the 4 tablespoons butter in a 3- to4-quart heavy 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.
  • Increase the heat, and bring the liquid to a boil, then stir in the rice and bring back to a boil.
  • Cover the pan, and lower the heat so the water is bubbling gently.
  • Cook for 13 to 14 minutes, then check the rice for doneness; at this point, 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 incorporated.
  • Stir in the 1/2 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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@ratherbeswimmin
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@ratherbeswimmin
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"Riso e Salvia. In 'Lidia Cooks from the Heart of Italy' by Lidia Bastianich"
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  1. ratherbeswimmin
    Riso e Salvia. In 'Lidia Cooks from the Heart of Italy' by Lidia Bastianich
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