Zuppa di riso e pecorino romano (rice&pecorino romano sou
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Arborio Italian rice |
| 5 | ounces | Pecorino Romano cheese flaked |
| 1 | small | Cabbage; julienne |
| 1 | small | Onion; finely chopped |
| 1 | small | Carrot; finely chopped |
| 1 | Celery stick; finely chopped | |
| 1 | clove | Garlic; finely chopped |
| Extra virgin olive oil | ||
| Salt | ||
| Fresh ground black pepper | ||
Directions
In a saucepan, saute the onion in a bit of oil over medium high heat until transparent. Then add the celery, carrot and garlic, and cook for 2 minutes. Add the cabbage and cook the vegetable mixture for a few minutes. Then cover with hot water, season with walt and pepper, and simmer uncovered for 45 minutes. Add the rice and cook for 15 minutes longer. Add the cheese, stir gently and turn off the heat immediately. Cover and let stand for 5 minutes before serving.