Rice With Fresh Sage
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Riso e Salvia. In 'Lidia Cooks from the Heart of Italy' by Lidia Bastianich
- Ready In:
- 4 tablespoons butter
- 12 large fresh sage leaves
- 5 cups hot water or 5 cups light stock, plus more if needed
- 2 1⁄2 teaspoons kosher salt
- 2 cups italian short-grain rice (Arborio, Carnaroli, or Vialone Nano)
- 1 cup finely chopped scallion (about 1 bunch)
- 2 tablespoons butter, cut into pieces
- 1⁄2 cup freshly grated grana padano or 1/2 cup parmigiano-reggiano cheese, plus more for passing
- 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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