Riso in a broth

Riso in a broth

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

Riso in brodo is one of the simplest and most delicious soups from northern Italy. It is a homely dish based on the principle of using good chicken stock, good rice and good cheese. When we talk about the simplicity of Italian cooking – vera cucina – this is it.

Ingredients

Quantity Ingredient
1.5 litres Golden chicken stock
200g italian soup rice
parmigiano reggiano, to taste

Method

  1. Bring the stock to the boil, add the rice and cook until al dente soft. Stir in the cheese to taste. If you have any chicken meat, dice it coarsely and add to the broth. I particularly like pieces of chicken livers.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again