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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	4	tablespoons		342.0	15.714	10.686	28.8
sage leaf	12			-	-	-	-
hot water	5	cups		0.0	0.0	0.0	0.0
kosher salt	2 1/2	teaspoons		-	-	-	-
grain rice	2	cups		-	-	-	-
scallion	1	cup	chopped	32.0	7.34	1.83	0.19
butter	2	tablespoons	cut	342.0	15.714	10.686	28.8
parmigiano reggiano cheese	1/2	cup	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.