Asparagus and Rice Soup with Pancetta
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Skillet
- Wooden spoon
- Pepper mill
- Grater
- Serving bowl
Ingredients
- ¼ cup plus 2 tablespoons olive oil
- 1 large onion, cut into ¼â€ dice
- 3 celery stalks, cut into ¼â€ dice
- salt
- ½ cup carnaroli or arborio rice
- 4 cups very good chicken stock
- 12 spears thick asparagus (or 25–30 thin spears)
- ½ cup pancetta, cut into ¼â€ dice
- fresh ground black pepper
- parmesan cheese and very good olive oil for garnish
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