Riso e Indivia or Rice and Curly Endive Soup is a very simple recipe that does not require any cooking skill. Light and refreshing, it’s perfect for a simple winter supper.
2 quarts (2 liters) home made chicken broth (substitute with organic store canned broth)
3/4 cup (120 gr) Arborio rice
1 lb (500 gr) curly endive, loosely chopped
1/2 cup (100 gr) parmigiano reggiano cheese, freshly grated
Place the broth in a saucepan on medium heat and bring to a boil. When the broth starts boiling, add the rice.
After about 15 minutes add the endive.
Cook for about 5 more minutes, or until the rice is “al dente” fully cooked but still firm.
Serve in individual bowls, top with abundant freshly grated parmigiano reggiano cheese.