Yield: 6 servings
|1.00 tablespoon||olive oil|
|1.00 cup||finely-chopped onions|
|1.00 teaspoon||chopped garlic|
|1½ quart||chicken stock|
|1||salt; to taste|
|1||freshly-ground black pepper; to taste|
|1½ cup||cooked rice; rinsed|
|1.00 small||radicchio head; sliced into thin|
|1||strips -; (about 1 1/2 cups)|
|3.00 ounce||prosciutto; julienned|
|1.00 tablespoon||chopped fresh sage|
|½ cup||grated parmesan cheese|
In a medium soup pot, heat the oil until very hot. Add the onion and cook, stirring constantly for 4 minutes. Add the garlic and cook for 1 minute. Add the stock, bring to a boil, reduce heat and simmer for 20 minutes. Add the rice and simmer for 3 more minutes. Season to taste with salt and pepper. Remove from the heat. To serve, place ¼ cup radicchio, 1 tablespoon Prosciutto, ½ teaspoon sage, and 1 tablespoon Parmesan cheese into each of your soup bowls. Then ladle the hot soup over the garnishes. This recipe yields 6 servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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