Title: Arborio Rice with Black Pepper Sauce "Savory Way"
Categories: Vegetable Cheese
Yield: 2 Servings

1	c	Rice, Arborio or short grain white rice
		Salt
1/3	c	Parsley; chopped
1	ts	Thyme leaves
2		Sage leaves
1		Garlic clove; finely chopped
1		-to
2	ts	Pepper, black coarsely ground
1/2	c	Cheese, Fontina &
		Cheese, Mozzarella or
		Cheese, Provolone grated (mixed is okay)
2	tb	Butter
1	tb	Oil, olive virgin

This dish can be made in 20 minutes. Bring to boil a large pot of water and add the rice and salt to taste. (I prefer to use a rice cooker) Boil until rice is done, from 12 to 15 minutes, depending on the type of rice used. Pound the parsley, thyme, sage, garlic, and pepper in a mortar to release their oils and aromas or chop them together on a board. When the rice is done, pour it into a colander, shake off the excess water, and toss it in a bowl with the cheese. Heat the butter and oil in a small skillet and stir in the herbs and garlic, and as soon as the butter foams, pour it over the rice, toss, and serve.

This makes a good late-night dinner when you recognize pangs of hunger at ten o'clock and realize that you've forgotten to eat.

Source: "The Savory Way", Deborah Madison, Bantam Books ISBN 0-553-05780-4 1990 typed by Dorothy Hair 7/21/94

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