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Pepper rice with Greek-style yoghurt

You'll need

500 gm Greek-style yoghurt 80 gm cold salted butter, coarsely chopped 2 tbsp sage leaves 2 tsp extra-virgin olive oil ½ tsp each onion, finely chopped 250 gm (1¼ cups) carnaroli rice 50 ml dry white wine 2 tsp coarsely ground black pepper 1 litre (4 cups) hot chicken stock 50 gm finely grated parmesan


  • 01
  • Combine yoghurt and ½ tsp sea salt in a bowl, transfer to a sieve lined with muslin, place over a bowl and refrigerate overnight to drain (discard liquid).
  • 02
  • Cook half the butter in a small saucepan over medium-high heat until foaming and starting to turn golden (1-2 minutes), add sage and stir occasionally until crisp (20-30 seconds). Drain and reserve leaves and butter separately.
  • 03
  • Heat oil and half the remaining butter in a large wide saucepan over medium-high heat, add onion, stir occasionally until translucent (3-4 minutes). Add rice, stir until grains become transparent (1 minute), deglaze with wine and cook until wine evaporates (1-2 minutes), then add pepper. Add stock, a ladle at a time, stirring continuously until stock is almost completely absorbed and rice is tender (16-18 minutes). Remove from heat, season to taste, stir in parmesan, sage butter and remaining chopped butter, cover and stand for 3 minutes, then serve hot with dollops of drained yoghurt, scattered with crisp sage.
This recipe is from the May 2012 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

Chardonnay with a touch of acidity to cut through the richness of the butter.

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