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
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
Large pot with lid, 5 quarts or larger
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.