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Riso e Salvia
Rice With Fresh Sage
From “Lidia Cooks from the Heart of Italy,” published by Alfred A. Knopf
(click here for the full recipe)
Serves 6 or more as a first course or side dish
| • | 4 tablespoons butter |
| • | 12 large fresh sage leaves |
| • | 5 cups hot water or light stock, plus more if needed |
| • | 2½ teaspoons kosher salt |
| • | 2 cups Italian short- grain rice, such as Arborio, Carnaroli, or Vialone |
| • | 1 bunch scallions, finely chopped (about 1 cup) for finishing |
| • | 2 tablespoons butter, cut in pieces |
| • | ½ cup freshly grated Grana Padano or Parmigiano- Reggiano, plus more for passing |
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