Yield: 6 Servings
|1 tablespoon||Olive oil|
|1 cup||Finely-chopped onions|
|1 teaspoon||Chopped garlic|
|1½ quart||Chicken stock|
|\N \N||Salt; to taste|
|\N \N||Freshly-ground black pepper; to taste|
|1½ cup||Cooked rice; rinsed|
|1 small||Radicchio head; sliced into thin strips - (about 1 1/2 cups)|
|3 ounces||Prosciutto; julienned|
|1 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.
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@...
Recipe by: Emeril Lagasse