Riso e salvia

Riso e salvia is a traditional dish originating from Lombardy. It’s usually made with a combination of short-grain rice (Arborio, Carnaroli, or Vialone Nano), butter, sage, salt, scallions, and grated Grana Padano or Parmigiano-Reggiano cheese. The sage leaves are sautéed in butter, and the rice is then added with the water and salt to simmer until creamy and al dente. The scallions are finely chopped and added to the pan near the end of cooking with pieces of butter and grated cheese. The dish is spooned into warm bowls, and it’s served immediately, either on its own or as an accompaniment to grilled fish or meat dishes.