Rice and Smothered Cabbage “Soup”

Adapted from Marcella Hazan’s Essentials of Classic Italian Cooking

This soup is very thick, but not quite as thick as risotto.

  • 1 batch Smothered Cabbage (see below)
  • 2 cups (475 ml) chicken or beef broth
  • 1 cup (235 ml) water, and maybe more
  • 2/3 cup (about 135 grams) Arborio rice
  • 2 Tbsp. (28 grams) unsalted butter
  • About 1/3 cup (roughly 1 heaping handful) freshly grated Parmesan cheese, plus more for serving
  • Kosher salt
  • Freshly ground black pepper

In a good-size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium-high heat. Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer. Cook uncovered, stirring occasionally, until the rice is tender but firm to the bite, about 20 minutes. If you find that the soup is becoming too thick, add a little water. The soup should be pretty dense, but there should still be some liquid.

When the rice is done, turn off the heat, and stir in the butter and the grated Parmesan. Taste, and correct for salt. Serve with black pepper and more Parmesan.

Yield: 4 to 6 servings

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