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Rice and Radicchio Soup
1 tb Olive oil
1 c Finely-chopped onions
1 ts Chopped garlic
1 1/2 qt Chicken stock
Salt; to taste
Freshly-ground black pepper; to taste
1 1/2 c Cooked rice; rinsed
1 sm Radicchio head; sliced into thin strips - (about 1 1/2 cups)
3 oz Prosciutto; julienned
1 tb Chopped fresh sage
1/2 c Grated Parmesan cheese
In a medium soup pot, heat the oil until very hot. Add the onion and cook,
stirring constantly for 4 minutes. Add the garlic and cook for 1 minute.
Add the stock, bring to a boil, reduce heat and simmer for 20 minutes. Add
the rice and simmer for 3 more minutes. Season to taste with salt and
pepper. Remove from the heat.
To serve, place 1/4 cup radicchio, 1 tablespoon Prosciutto, 1/2 teaspoon
sage, and 1 tablespoon Parmesan cheese into each of your soup bowls. Then
ladle the hot soup over the garnishes.
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