Rice and Endive Soup
Minestra di Riso e Indivia
Minestra di Riso e Indivia
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.
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.
2 quarts (2 liters) home made chicken 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