| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups/, Stews | 6 | Servings | |
INGREDIENTS
| 1 | tb | Olive oil |
| 1 | c | Finely-chopped onions |
| 1 | ts | Chopped garlic |
| 1 1/2 | qt | Chicken stock |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 1/2 | c | Cooked rice; rinsed |
| 1 | sm | Radicchio head; sliced into thin strips – (about 1 1/2 cups) |
| 3 | oz | Prosciutto; julienned |
| 1 | tb | Chopped fresh sage |
| 1/2 | c | Grated Parmesan cheese |
INSTRUCTIONS
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. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2203 broadcast 10-17-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-12-1997 Recipe by: Emeril Lagasse
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