When you want to enjoy a risotto-style rice but don’t have the time for lots of prep and stirring, try this simple recipe. You’ll get the creaminess and toothsome bite of the rice grains and the wonderful flavor of fresh sage, one of my favorite herbs—or use rosemary, thyme, basil, or any other fresh herb you like. This makes a great primo all by itself and can be a delicious accompaniment to grilled or braised meat or fish dishes. I finish the rice with just a bit of butter and grated cheese, but you can add complexity by stirring in cubes of Taleggio or Gorgonzola, or any of your favorite cheeses. (And though I am happy to serve the rice with the sage leaves buried inside, you may pick them out, if you prefer, when the pot comes off the heat.)
Recipe information
Yield
serves 6 or more as a ¿rst course or side dish
Ingredients
FOR FINISHING
RECOMMENDED EQUIPMENT
Preparation
Step 1
Melt the 4 tablespoons butter in the saucepan over medium heat. When the butter is foaming, scatter the sage leaves in the pan and heat for a minute or so, just until they are sizzling. Pour in 5 cups of hot water or stock, and stir in the salt. Raise the heat, and bring the liquid to the boil, then stir in the rice and bring back to the boil.
Step 2
Cover the pan, and lower the heat so the water is bubbling gently. Cook for 13 or 14 minutes, then check the rice and adjust the consistency if needed (see box, page 41). At this point, too, stir in the scallions, to cook for the last minute or two, until the rice is creamy and al dente.
Step 3
When the rice is fully cooked, turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated. 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.
