Rice with Sage and Rosemary

October 5th, 2012 by Erin Gennow
Rice with Sage and Rosemary

Rice with Sage and Rosemary

Rice with Sage and Rosemary

Adapted from Cooking from the Heart of Italy by Lidia Bastianich

This rice dish is quick and easy to make.  No constant stirring like a traditional risotto, but still creamy since it uses short grain rice.  Perfect for a quick weeknight meal.

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Serves: 4-6

Ingredients

4 tablespoons butter, divided

1/4 cup shallots, minced (2-3 large shallots)

15-20 sage leaves

1-2 springs rosemary, needles removed and minced

2 cups short grain rice, such as Arborio or Carnaroli rice

5 cups low sodium broth (vegetable or chicken), or water

1/2 cup Parmigiano-Reggiano cheese, freshly grated, plus more for serving

1/2 teaspoon fine sea salt

Freshly ground black pepper, optional

Equipment

Knife

Large pot with lid, 5 quarts or larger

Wooden spoon

Microplane grater

Process

Wash and dry the sage and rosemary.

Peel and mince 1/4 cup shallot.

Remove the rosemary needles from the stems. Mince the rosemary.

Place the pot over medium heat and add in 3 tablespoons butter.

When the butter is melted add the 1/4 cup minced shallot and cook over medium until soft and translucent, about 5 minutes.

Add in the 15-20 sage leaves and the minced rosemary. Cook for another minute or so.

Add in 5 cups low sodium broth, or water and bring to a boil.

When it just reaches a boil add in 2 cups Arborio rice and 1/2 teaspoon fine sea salt. Bring to a boil again, and then reduce just to a simmer and cover. Cook for 15 minutes or so, stirring occasionally when checking the liquid level. Add more broth or water if needed.

After 15 minutes of simmering the rice should be al dente, but done. If there is still a lot of liquid in the pot you can cook for a minute or two without the lid. It will absorb liquid as it cools too.

Take the rice off the heat and vigorously stir in the remaining tablespoon butter and 1/2 cup freshly grated Parmigiano Reggiano cheese.

Serve with more Parmigiano Reggiano cheese and freshly ground black pepper if desired.

Two years ago on The Daily Morsel

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One Response to “Rice with Sage and Rosemary”

  1. I think I’ll have to try this one! I’m testing out Lidia’s newest cookbook and I saw this in there, too.

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