Rice and Lampredotto Soup

Finely chop the onion, carrot, and celery, then pour a little extra virgin olive oil into a large saucepan. Heat the oil. over medium heat Add the chopped vegetables. Cook, stirring regularly, until the vegetables are soft, glossy, and slightly translucent, but don't let them brown.

Cut the lampredotto into thin strips thin and join it to the soffritto now wilted. Brown it over medium heat, stirring to distribute it in the dressing, until it heats up and becomes flavourful. Season with salt to taste and add a grind of black pepper, avoiding over-browning.

Dissolve the preserves in a little water and pour it into the pot. Stir carefully to combine with the lampredotto and vegetables, then let it simmer briefly. The dressing should be uniform in color and have a smooth consistency, with no dry patches or lumps of preserves.

Add the broth to the pot and bring the liquid to a boil. over medium heatWait until the boil is regular and spread over the entire surface: this guarantees even cooking of the rice and allows the aromas of the soffritto and the lampredotto to be distributed in the soup.

When the broth boils, pour in the original type rice and add the Swiss chard cut into thin stripsStir to separate the grains and distribute the vegetables throughout the liquid. Bring the soup back to a moderate boil, uncovered, to control evaporation.

Cook the soup over medium heat, stirring occasionally to prevent the rice from settling on the bottom. Continue until the rice is cooked and the Swiss chard tender; the result should be a soupy but not watery preparation, with the ingredients well blended.

Divide the hot soup into plates and sprinkle with Parmigiano Reggiano Grated. Season with freshly ground black pepper, adjusting the amount to taste. Serve immediately, once the broth is hot, the rice has retained its texture, and the cheese has time to spread across the surface.