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. ---------------------------------------------------------------------------
Nutrition
Ingredients
