 |
350 - 400 g (12 - 14 oz) rice
50 - 80 g (2 - 3 oz) unsalted butter
2 garlic cloves
10 fresh sage leaves
100 g (3 1/2 oz) freshly grated
Parmigiano or Italian Fontina | |
If possible, use Vialone Nano rice for this dish -
it will not fall apart and it keeps its bite.
Boil the rice in salted water until cooked but still
al dente.
Melt the butter in a frying pan, then add the garlic
and the sage leaves. Let the butter bubble but do
not burn it. Discard the garlic. The sage leaves
should be crisp.
Pour the cooked rice on a serving dish. Sprinkle
the cheese over the rice and then the bubbling hot
butter and sage over the cheese. Serve immediately
Serves 4 | |
