It would be more than obvious to serve the soup among parmesan chips, but instead I made some San Daniele ham chips. Since quite a long time San Daniele is my most favourite dried cured ham, I think it is a lot more flavourful than Parma ham.
Ingredients:1 tablespoon butter
1 shallot
1 clove garlic
2 tablespoons rice (e.g. carnaroli)
500 ml vegetable or chicken stock
200 ml dry white wine
200 ml cream
200 g freshly grated parmesan
salt, pepper
Sautée chopped onion, garlic and rice in butter for a few minutes. Add white wine and let it reduce. Pour stock over it and cook for 50-70 minutes or until the rice is cooked through. Puree, add cream and grated cheese and bring it once to the boil, season with salt and pepper. Serve with parmesan or ham chips.
9 comments:
That looks intriguing . . . wonder how it would taste with pasta in it?????
Beautiful and delicious looking!
Cheers,
Rosa
Mmmm, love parmesan and the idea of this soup is fantasic!
I often save the rinds from Parmigiano to throw into pots of soup. Actually adding a mound of the cheese to the soup sounds even more cheesy wonderful. I bet this has great body, too, what with the pureed rice.
da laueft mir mal wieder das wasser im munde zusammen....
I think it's quite beautiful. Simple is always best. :p
@Ellie: Try it! ;)
@Rosa: Thanks!
@Faith: It is so aromatic!
@Food Gal: I also sace the rinds, that is a great way to add some extra flavour to soups.
@kitchen roach: Das freut mich! :)
@Stephanie: Thanks. That is right!
50-70 minutes cooking ? why ?
In order to cook the rice through, otherwise you can not puree it. But it can also take less time, depends on the kind of rice you use.
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