RICE WITH MELTED CHEESE (RIS IN CAGNON)
1 cup arborio or other good short-grain rice
4 tablespoons butter
1 clove garlic, crushed
4 sage leaves, bruised
1 cup grated Parmesan.
Bring a pot of water to a boil, and salt it as you would to cook pasta. Add rice in a steady stream, and stir. When water returns to a boil, lower heat and simmer rice until it is tender but not mushy, about 15 minutes. Drain briefly.
Melt butter in a small saucepan over medium heat; add garlic and sage, and cook, stirring, until butter is golden brown and smells nutty. Remove from heat, and discard garlic and sage.
Toss hot rice with butter and Parmesan, and serve.
Servings: 2 main course or 4 first course or side-dish servings.
Adapted from source: A Pot on the Fire by John Thorne and Matt Lewis Thorne
1 cup arborio or other good short-grain rice
4 tablespoons butter
1 clove garlic, crushed
4 sage leaves, bruised
1 cup grated Parmesan.
Bring a pot of water to a boil, and salt it as you would to cook pasta. Add rice in a steady stream, and stir. When water returns to a boil, lower heat and simmer rice until it is tender but not mushy, about 15 minutes. Drain briefly.
Melt butter in a small saucepan over medium heat; add garlic and sage, and cook, stirring, until butter is golden brown and smells nutty. Remove from heat, and discard garlic and sage.
Toss hot rice with butter and Parmesan, and serve.
Servings: 2 main course or 4 first course or side-dish servings.
Adapted from source: A Pot on the Fire by John Thorne and Matt Lewis Thorne
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