Zuppa Di Riso E Pecorino Romano(Rice&Pecorino Romano Soup)

* Exported from MasterCook *

ZUPPA DI RISO E PECORINO ROMANO (RICE&PECORINO ROMANO SOUP)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Soups
Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 c Arborio Italian rice
5 oz Pecorino Romano cheese
- flaked
1 sm Cabbage -- julienne
1 sm Onion -- finely chopped
1 sm Carrot -- finely chopped
1 Celery stick -- finely chopped
1 cl Garlic -- finely chopped
Extra virgin olive oil
Salt
Fresh ground black pepper

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.



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