Zuppa Di Riso E Pecorino Romano (Rice And Pecorino Romano S

Zuppa Di Riso E Pecorino Romano (Rice And Pecorino Romano S

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

2/3	cup	arborio Italian rice
5	ounces	pecorino romano cheese -- flaked
1	small	cabbage -- julienne
1	small	onion -- finely chopped
1	small	carrot -- finely chopped
1	small	celery stick -- finely chopped
10	milliliters	garlic -- finely chopped
2	tablespoons	extra virgin olive oil
1	teaspoon	salt
1	teaspoon	fresh ground black pepper

Preparation:

In a saucepan, sauté‚the onion in a bit of oil over medium high heat until transparent. Then add the celery, carrot and garlic, and cook for 2 minutes. Add the cabbage and cook the vegetable mixture for a few minutes. Then cover with hot water, season with walt and pepper, and simmer uncovered for 45 minutes. Add the rice and cook for 15 minutes longer. Add the cheese, stir gently and turn off the heat immediately. Cover and let stand for 5 minutes before serving.