Yield: 6 Servings
Measure | Ingredient |
---|---|
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@...
~or- MAD-SQUAD@...
11-12-1997
Recipe by: Emeril Lagasse