Rice With Fresh Sage

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 melt the 4 tablespoons butter in a 3- to4-quart heavy 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 increase the heat, and bring the liquid to a boil, then stir in the rice and bring back to a boil.
• 5 cover the pan, and lower the heat so the water is bubbling gently.
• 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 when the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly incorporated.
• 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.