Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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@...
11-12-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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