Riso in Brodo, is a rice brothy soup where rice is cooked in vegetable or meat broth, simple to make and light yet substantial that we have enriched by adding Parmesan cheese rinds, since they are an excellent ingredient to complete or give more flavour to many dishes.
Generally the most classic way to reuse Parmesan rinds is to cut them into cubes and add them to soup, broth, tomato sauce.
Serves 4, Preparation 1 hour and a half, Cooking 20 minutes
- 1.5 litres of meat or vegetable broth
- 200 g Arborio or Carnaroli rice
- 1 tbsp Evoo
- Salt and black pepper, to taste
- Aromatic herbs, a bunch
- Vegetables for the broth: 1 onion, 1 or 2 carrots, one celery stalk, 2 small chopped tomatoes, better if a little ripe, 1 potato optional
- Meat for the broth: A piece of beef or chicken pieces
- Parmesan rinds: 3 – 4 pieces
Prepare the broth by cleaning and cutting vegetables into chunks, add meat if it will be meat broth, in 1.5 lt of cold water and cook over low heat for about 1 hour and a half or 2. Add aromatic herbs.
As soon as broth is ready, remove veggies and/or meat, you can blend vegetables and add them to the broth, or set aside and use them for other preparations as we made here:
Bring it to the boil and pour in the rice, stir and add salt.
Tip: how to clean the cheese rinds?
Just scratch them with a knife blade to remove wax and any dirt, or you can cut off a thin layer.
At this point it will be ready to be used.
Cook rice in the broth adding Parmesan cheese rinds. They won’t melt but will soften and give a magic touch to your rice in broth.
Pour rice in broth into the plates, a pinch of black pepper, chopped parsley if you want, a drizzle of oil and serve hot.