Rice With Fresh Sage

1. 1

   Melt the 4 tablespoons butter in a 3- to4-quart heavy saucepan over medium heat.

2. 2

   When the butter is foaming, scatter the sage leaves in the pan and heat for a minute or so, just until they are sizzling.

3. 3

   Pour in 5 cups of hot water or stock, and stir in the salt.

4. 4

   Increase the heat, and bring the liquid to a boil, then stir in the rice and bring back to a boil.

5. 5

   Cover the pan, and lower the heat so the water is bubbling gently.

6. 6

   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.

7. 7

   When the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated.

8. 8

   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.

* Per serving · 4 servings · Values may vary.

No additional tips available.