*  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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