Risotto Soup
Serves 4

Arborio Rice

Inspiration
Desire for a quick, hearty soup meal that can be prepared in less than 10 minutes.

Hint
Creamy, smooth Risotto is all about the preparation; patient stirring that helps release the rice starches into the broth. Risotto for 8 takes only a few more minutes to prepare than it does for 4, so why not make enough for several leftover portions and have delicious soup the next day?

Ingredients
1 qt. homemade vegetable or chicken stock
¼ cup heavy cream (optional but really good)
2 cups cooked leftover risotto (plain, chicken, vegetable or meat…not seafood)
¼ cup finely chopped fresh Italian parsley
2 oz. Parmegiano Reggiano, grated

Procedure

1. Heat the stock to steady simmer at medium temperature. Add cream and stir until stock is thickened slightly.
2. Stir in risotto and cook for 2 minutes, until it is heated through and thoroughly blended with the soup. Add parsley and stir to mix.
3. To Serve: Ladle into warmed bowls and divide cheese among bowls.