Pepper rice with Greek-style yoghurt

AT A GLANCE

  • Serves 10 people

  • 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.

Recipe:

JONATHAN BARTHELMESS, THE APOLLO, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES

Drinking Suggestion:

CHARDONNAY WITH A TOUCH OF ACIDITY TO CUT THROUGH THE RICHNESS OF THE BUTTER. , suggested by SAM CHRISTIE

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