Riso in brodo

Yield: 6 servings

Measure Ingredient
12 cups Broth
2 cups Rice
4 tablespoons Grated Parmesan cheese

Bring the broth to a boil, put in the rice, and when the pot boils again, stir the rice, and reduce the heat a bit. Cook until the rice is done, stirring from time to time to prevent sticking. Serve with a sprinkling of the cheese on each bowl. From The Romagnolis' Table by Margaret & G. Franco Romagnoli.

Submitted By TERRI WOLTMON On 09-29-94

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