Rice and Endive Soup
Minestra di Riso e Indivia
Place the broth in a saucepan on medium heat and bring to a boil. When the broth starts boiling, add the rice.

After about 15 minutes add the endive.

Cook for about 5 more minutes, or until the rice is “al dente” fully cooked but still firm.

Serve in individual bowls, top with abundant freshly grated parmigiano reggiano cheese.

2 quarts (2 liters) home made chicken broth

3/4 cup (120 gr) Arborio rice

1 lb (500 gr) curly endive, loosely chopped

1/2 cup (100 gr) parmigiano reggiano cheese, freshly grated