Bring 4 qts. salted water to a boil. Add the rice, and cook uncovered, stirring every now and then. Brown the butter in a large frying pan with sage and garlic. Remove the garlic when brown, and the sage leaves as well. Drain the rice while still al dente and pour in a serving bowl. Add some hazelnut butter, and grated Parmigiano. Toss well, place the sprig of rosemary in the center and serve.
Note:
In the Piedmontese version, diced Fontina is added instead of Parmigiano. |
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