Rice with Fresh Sage

Name: Rice with Fresh Sage
Ingredients: 4 tablespoons butter; 12 large fresh sage leaves; 5 cups hot water or light stock, plus more if needed; 2 1/2 teaspoons kosher salt; 2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano; 1 bunch scallions, finely chopped (about 1 cup); 2 tablespoons butter, cut in pieces; 1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing; A heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

9 ingredients

9 steps

Ingredients

4 tablespoons butter
12 large fresh sage leaves
5 cups hot water or light stock, plus more if needed
2 1/2 teaspoons kosher salt
2 cups Italian short-grain rice, such as Arborio, Carnaroli, or Vialone Nano
1 bunch scallions, finely chopped (about 1 cup)
2 tablespoons butter, cut in pieces
1/2 cup freshly grated Grana Padano or Parmigiano-Reggiano, plus more for passing
A heavy saucepan, such as enameled cast iron, 10 inches wide, 3-to-4-quart capacity, with a cover

Directions

1

Melt the 4 tablespoons butter in the saucepan over medium heat.
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

Pour in 5 cups of hot water or stock, and stir in the salt.
4

Raise the heat, and bring the liquid to the boil, then stir in the rice and bring back to the boil.
5

Cover the pan, and lower the heat so the water is bubbling gently.
6

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

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