Rice with Fresh Sage

1. 1

   Melt the 4 tablespoons butter in the 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

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

5. 5

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

6. 6

   Cook for 13 or 14 minutes, then check the rice and adjust the consistency if needed (see box, page 41).

7. 7

   At this point, too, stir in the scallions, to cook for the last minute or two, until the rice is creamy and al dente.

8. 8

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

9. 9

   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.