Virzi and Rice Soup

Minestra di Virzi e Risi

Lombard rice and soup savoy cabbage with pancetta And Parmigiano Reggiano, creamy and substantial.

4 servings

Easy

Lombardy

EasyLombardy

The virzi and rice soup is a warm and substantial Lombard dish, suitable for a lunch or dinner where you want to bring a tasty dish to the table. one-dish meal with a simple and enveloping character. The savoy cabbage, slowly cooked with onion and pancetta, develops a vegetal sweetness accompanied by intense and savory notes. The rice contributes to making the consistency soft and compact, while the Parmigiano Reggiano completes the dish with a tasty note and greater creaminess. Cooking the vegetables covered allows the savoy cabbage to gradually wilt and concentrate its flavour; the rice, boiled al dente Then, combined with the sauce, it finishes cooking, absorbing some of its juices. Adding a little water or broth allows you to adjust the final consistency. This recipe is part of the culinary tradition of Lombardy.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the ingredients

Wash thoroughly savoy cabbage, remove the hardest parts if necessary and cut it into regular strips. Finely chop the onion and the pancetta, so they will cook evenly in the soffritto. Also have the Parmigiano Reggiano grated and, if available, some zest Parmigiano Reggiano in small pieces to add while cooking the vegetables.

Start the soffritto

Pour a drizzle of olive oil extra virgin olive oil in a shallow pan and add the onion and the pancetta chop them. Make them gently sauté over medium heat, stirring, until the onion becomes soft and translucent and the pancetta it begins to brown, releasing its aroma without darkening excessively.

Cook the savoy cabbage

Join the savoy cabbage cut, salt in moderation and mix to distribute it in the dressing. Cover the shallow pan and let it cook over low heat, stirring occasionally, until the savoy cabbage it wilts, decreases in volume and takes on a golden color. If you use them, add the peels of Parmigiano Reggiano in small pieces during this stage.

Boil the rice

Cook the rice separately, boiling it until it is soft enough to keep it tender. al denteDrain it when the grains are still firm in the centre: they will have to finish cooking together with the savoy cabbage, absorbing the seasoning without completely losing its consistency.

Combine rice and savoy cabbage

Transfer the rice al dente In the shallow pan with the savoy cabbage and mix carefully to combine pancetta, vegetables and rice. Continue cooking over medium heat, checking the consistency: the preparation must be moist and well-bound, not dry or excessively soupy.

Complete cooking

Add, only if necessary, a few ladles of water or, preferably, broth. Pour the liquid little by little and stir until the rice is cooked to the desired consistency and the savoy cabbage It blends together to form a soft, creamy soup. Turn off the heat when the rice is cooked and the base is still moist enough.

Season and serve

Transfer the soup into a bowl and sprinkle it with the Parmigiano Reggiano grated. Stir lightly, if you want to distribute it evenly, then serve hot. The cheese should melt into the preparation, completing the creaminess of the savoy cabbage and the savory flavor of the pancetta.

Chef's Tips

Boil the rice al dente and complete the cooking in the savoy cabbage, adding a little water or broth at a time: this way the starch binds the ingredients without making the soup too liquid.