Lidia's Recipe of the Month <Created with products handselected by Lou Di Palo.>

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 Nano
•  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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