Name: Pepper rice with Greek-style yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Ingredients: 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 carnaroli rice (1¼ cups); 50 ml dry white wine; 2 tsp coarsely ground black pepper; 1 litre hot chicken stock (4 cups); 50 gm finely grated parmesan

Pepper rice with Greek-style yoghurt

Australian Gourmet Traveller recipe for Pepper rice with Greek-style yoghurt

Serves 10

Prep

15M

Cook

30M

Total

45M

You’ll need to begin this recipe a day ahead.

Ingredients

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 carnaroli rice (1¼ cups)

50 ml dry white wine

2 tsp coarsely ground black pepper

1 litre hot chicken stock (4 cups)

50 gm finely grated parmesan

Method

Main

1.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).

2.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.

3.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 .
Drink Suggestion: Chardonnay with a touch of acidity to cut through the richness of the butter. Drink suggestion by Sam Christie
Notes