Rice and Radicchio Soup (Emeril Lagasse) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Ingredients:
1 tablespoon olive oil |
1 cup finely chopped onions |
1 teaspoon chopped garlic |
1 1/2 quarts chicken stock |
salt and pepper |
1 1/2 cups cooked rice, rinsed |
1 small head of radicchio - sliced into thin strips (about 1 1/2 cups) |
3 ounces julienned prosciutto |
1 tablespoon chopped fresh sage |
1/2 cup grated parmesan cheese |
Directions:
1. 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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