Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Toward Vicenza
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Rice and Sausage Soup: Minestra di Riso e Luganica
Total:
1 hr 22 min
Prep:
30 min
Inactive:
2 min
Cook:
50 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 22 min
Prep:
30 min
Inactive:
2 min
Cook:
50 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1/2 pound pork sausage, cut into 2-inch lengths
  • 1/4 cup lard
  • 1 small onion, finely chopped
  • 1/2 pound broccoli rabe, blanched and roughly chopped
  • 2 quarts brown chicken stock, recipe follows
  • 1 cup rice
  • 1 tablespoon butter
  • Salt and pepper
  • 1/4 cup freshly grated Parmigiano-Reggiano
Brown Chicken Stock:
  • 4 tablespoons extra-virgin olive oil
  • 7 pounds chicken wings, backs, and bones
  • 6 carrots, coarsely chopped
  • 4 onions, coarsely chopped
  • 8 ribs celery, coarsely chopped
  • 4 tablespoons tomato paste
  • 2 tablespoons black peppercorns
  • 2 bunches parsley stems

Directions

In a large pot, heat the lard over medium-high heat and add the onion and the sausage. Cook over medium-high heat until the onion is soft and browned, about 5 to 7 minutes. Add the broccoli rabe and cook over high heat for 5 minutes. Remove excess fat. Add the stock, bring to a boil, then stir in the rice. Cook at an active simmer until the rice is almost completely cooked, about 15 minutes. Add the butter and stir until it is absorbed. Season with salt and pepper to taste, and serve with the Parmigiano grated over the top of each bowl.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 6 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

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