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Shallow white bowl of pale Riso Maseràt dell'Aprica with crisp sage leaves and melting Casera on a wooden table

Riso Maseràt dell'Aprica with Casera and Sage Butter

A Valtellina-style rice dish made with Carnaroli, hot broth, Casera cheese, and browned sage butter, ready in 37 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Primo
Cuisine: Northern Italian
Calories: 431
Ingredients Method Notes

Ingredients
  

Rice
  • 320 g Carnaroli rice
  • 1.1 l chicken, beef, or vegetable broth kept hot
  • 1 yellow onion small (about 80 g); finely chopped
  • 20 g unsalted butter for the onion
  • 80 ml dry white wine
  • 120 g Casera cheese cut into 1 cm cubes
  • 10 g unsalted butter cold, for finishing
  • 1/2 tsp fine salt adjust at the end
  • black pepper to taste; freshly ground
Sage butter
  • 30 g unsalted butter
  • 10 fresh sage leaves small leaves

Method
 

  1. Pour the chicken, beef, or vegetable broth into a 2-quart / 1.9 L saucepan and bring it to a bare simmer, then keep it hot over low heat. Finely chop the onion and cut the Casera into 1 cm cubes.
  2. Melt 20 g butter in a 28 cm / 11-inch heavy-bottomed sauté pan over medium-low heat. Add the onion and the salt, then cook for 5 minutes, stirring, until soft and translucent but not browned.
  3. Add the rice and stir for 2 minutes until the grains turn translucent at the edges and smell nutty. Pour in the wine and stir for about 1 minute until it's absorbed.
  4. Add the hot broth about 150 ml at a time, stirring often over medium heat so the mixture stays at a gentle bubble. Add the next ladle when the pan is nearly dry. Keep going for 16 to 18 minutes, until the grains are tender with a slight bite at the center and the rice flows slowly when you tilt the pan. Keep the last ladle of broth in reserve.
  5. During the last 5 minutes of cooking, melt 30 g butter in an 18 cm / 7-inch skillet over medium heat. Add the sage leaves and cook for 2 to 3 minutes until the butter foams and smells nutty and the leaves turn crisp. Remove from the heat.
  6. Take the rice off the heat and wait 30 seconds. Stir in the Casera, the 10 g cold butter, and the reserved broth until glossy, then cover and rest for 2 minutes. Season with pepper and adjust the salt, then spoon into warm bowls and top with the sage butter. Serve right away.

Notes

  • Keep the broth hot the whole time so the rice cooks evenly.
  • Take the pan off the heat before adding Casera to avoid oily strings.
  • Rest the rice covered for 2 minutes, then serve right away.
  • Salt gently, since Casera and broth both add sodium.
  • Hold back the last ladle of broth to adjust the texture at the end.