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.