Rice soup with salame and cabbage

Rice soup with salame and cabbage

By
From
Modern Italian Food
Serves
4
Photographer
Earl Carter

In Italy, this dish is called a minestra di riso. It is possibly the least known (and therefore most rarely cooked) Italian dish in Australia. A hearty yet subtle winter soup, it is very much in fashion in the north, where salami is made at home. Do not confuse with risotto, which is cooked by absorption.

Ingredients

Quantity Ingredient
40g butter
1 tablespoon extra-virgin olive oil
1 stick celery, finely chopped
1 onion, finely chopped
300g savoy cabbage
200g Salame meat with one hundred uses
1.5 litres Golden chicken stock, boiling
260g italian rice, 260 g Italian rice, preferably Vialone Nano
freshly grated parmesan, optional

Method

  1. Melt the butter and oil in a large heavy-based pan set over a medium heat. As they sizzle, add the celery and onion. Stir for a few minutes, then add the cabbage and cook for a few more minutes. Add the salame and use a wooden spoon to stir it in well and break down any lumps.
  2. After a few minutes, add the boiling broth and cook for 35–40 minutes. Add the rice, and cook for a further 10 minutes until the rice is cooked. Stir from time to time. Serve at once; cheese is optional.
Tags:
Stefano
de
Pieri
Stefanos
Stefano's
Mildura
chef
restaurant
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