Zuppa Di Riso E Pecorino Romano (rice&pecorin Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2/3 cup: Arborio Italian rice,
5 ounce: Pecorino Romano cheese flaked,
1 small: Cabbage, julienne
1 small: Onion, finely chopped
1 small: Carrot, finely chopped
1: Celery stick, finely chopped
1 centiliter: 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.
Source from luhu.jp
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.
Source from luhu.jp