SOUPS

Ingredients for 4 people:
 350 g Vialone Nano rice, 400 g green cabbage, 50 g bacon, 1 onion, 2 spoonfuls of grated Parmesan, 1 spoonful of chopped parsley, 2 litres stock, butter, salt and pepper.

Slice, wash and drain the cabbage. Chop the onion and the bacon, place in a pot and sauté with a knob of butter. Add the chopped cabbage and stir for a few minutes, then add the stock. Bring to the boil, add salt and pepper and cover with a lid. Turn down the heat and continue cooking for about one hour. Pour the rice into the soup, cook for about 15-18 minutes, add the parsley and remove from the heat. Serve with grated Parmesan.

Ingredients for 4 people:
400 g Padano rice, 300 g diced artichoke, 100 g of tomato purée, 50 g lard, 50 g grated Pecorino, 1 onion, 1 clove of garlic, 1 small stick of celery, 1 handful of parsley, oil, salt and pepper.

Chop the lard, onion, garlic, celery and parsley. Place in a pot and sauté in 3 spoonfuls of oil.Add the sieved tomato, add pepper and salt, and cook for about ten minutes. Pour the pieces of artichoke (having carefully removed the spikes) and stir for a few minutes. Add a litre and a half of water, bring to the boil, add the rice and cook for about 16-18 minutes. Sprinkle the soup with grated Pecorino and serve.

Time taken: 45 minutes
Ingredients for 4 people:
200 g rice, 400 g spinach, 30 g butter, 1 clove of garlic, 11 litres stock, grated Pecorino and Parmesan cheese, salt and pepper, 1 onion, 2 eggs.

Finely chop the onion and put in a pan to sauté with the butter and the clove of garlic.Remove the garlic and add the roughly chopped spinach.Stir for a few minutes, then add some stock and cook for another ten minutes. Add pepper and salt as necessary, let it come to the boil and pour in the rice. Cook for the required time.Transfer the soup into a serving-bowl, and beat a raw egg into the soup with some of the grated cheese and freshly-ground pepper.

Time taken: 2 hours
Ingredients for 4 people:
250 g rice, 150 g dried chestnuts, 50 g lean bacon, 50 g butter, 1 small onion, 1 carrot, 1 stick of celery, a few sprigs of parsley, 11 litres stock, salt and pepper, fennel seeds.

The chestnuts should be put in water to soak in the morning for the following evening.Drain the chestnuts and put in a pan covered with water, and add salt and a few fennel seeds. Cook for 11 hours.Meanwhile, chop the bacon, onion, carrot, celery and the parsley and sauté in the butter in a pan for a few minutes, without letting it change colour.Add the chestnuts and the stock, salt and pepper, and, finally, the rice.Cook for approximately 15 minutes. Serve very hot.