Rice with Fresh Sage

Name: Rice with Fresh Sage
Yield: serves 6 or more as a ¿rst course or side dish
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

December 9, 2011

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.)

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