Minestra di risi e tajadele

Description

 * 4 servings

Ingredients

 * 120 g [4 oz] "tajadele" (tagliatelle)
 * 100 g [3 1/2 oz] rice
 * 40 g [1 1/2 oz] butter
 * 40 g [1 1/2 oz] grated grana (Parmesan cheese)
 * 1 l [1 3/4 pt] Duck stock
 * 1 Onion
 * 1 stalk celery
 * 1 pinch freshly ground pepper

Directions

 * 1) This is a traditional dish, although no longer frequently prepared.
 * 2) Soften the Onion and the celery, finely chopped, in 20 g [3/4 oz] butter for 4–5 minutes.
 * 3) Add the rice and allow the flavours to blend, stirring continuously, for 1 minute.
 * 4) Add a small amount of the stock, hot, to the rice and cook, adding more hot stock as the liquid evaporates.
 * 5) When the rice is almost done, add the remaining stock, boiling hot, the "tajadele", combine well, and, after a few minutes, remove from the heat.
 * 6) Add the remaining butter, the Cheese and pepper the soup.