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Zuppa di Riso e Pecorino Romano (Rice and Pecorino Romano Soup)
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
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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