Rice With Fresh Sage

Directions

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.