Rice and parsley soup » Cascina Cavallina
Peel the onion, wash it, cut it into thin slices and brown it in a pan with the oil over low heat. Add the broth, raise the heat and ring to a boil. Pour the
Ingredients
- 200 g of Originario rice
- 1 yellow onion
- extra virgin olive oil
- grated Parmigiano Reggiano cheese
- 1.2 liters of vegetable or meat broth
- parsley
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