Despite the name Riso e Cavolfiore, which translates to "rice and cauliflower," this is a classic and most refreshing winter soup from the Veneto. To serve 4 you'll need:
Prep Time: 15 minutes
Cook Time: 35 minutes
Ingredients:
- A medium-sized cauliflower (3/4 pound to a pound, 3-400 g)
- 3/4 cup (150 g) short grained rice, ideally Vialone Nano
- 1 1/2 quarts (1.5 liters) meat both or bouillon
- 1 tablespoon each unsalted butter and olive oil
- 1/4 cup freshly grated Parmigiano
- Salt and pepper to taste
Preparation:
Begin by cutting the florets away from the cauliflower stock, washing them, and patting them dry. Heat the oil and half the butter in a broad skillet and gently sauté the florets until they are gilded; season them with salt and pepper, sprinkle them with a couple of tablespoons of broth, cover them, and simmer them for about 10 minutes more.
In the meantime, bring the broth to a boil. When it is boils, add the rice and the cauliflower, mix well, and cook over a gentle flame until the rice is done. Transfer the soup to a tureen, stir the remaining butter into it, season it with the Parmigiano, and serve.
A variation: add the stock to the soup pot when you set it to heat, and when it has become fork tender put it through a strainer or blend it, and then return it to the pot to make the soup thicker. You can also add a few of the leaves if you want.
In the meantime, bring the broth to a boil. When it is boils, add the rice and the cauliflower, mix well, and cook over a gentle flame until the rice is done. Transfer the soup to a tureen, stir the remaining butter into it, season it with the Parmigiano, and serve.
A variation: add the stock to the soup pot when you set it to heat, and when it has become fork tender put it through a strainer or blend it, and then return it to the pot to make the soup thicker. You can also add a few of the leaves if you want.
