Zuppa Di Riso E Pecorino Romano (Rice And Pecorino Romano S

Recipe Ingredients

2/3 cup	106g / 3.7oz	Arborio Italian rice
5 oz	142g	Pecorino romano cheese - flaked
1 oz	28g	Cabbage - julienne (small)
1 oz	28g	Onion - finely chopped (small)
1 oz	28g	Carrot - finely chopped (small)
1		Celery stick - finely chopped
10		Garlic - finely chopped
		Extra virgin olive oil
		Salt
		Fresh ground black pepper

Recipe Instructions

In a saucepan, sauteethe 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.

Source:
Mario Batali

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