Zuppa di riso e pecorino romano(rice&pecorino romano soup)

 
        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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