Arborio Rice and Escarole Soup....A Family Affair

In between eating lunch and dinner out for Restaurant week, I found a couple of hours this afternoon to replicate a soup I had made in last week's class. Seeing as how my mom suggested I put the recipe (not just the picture) online, and my sister actually helped me make it, this soup truly is a family affair!

Ingredients:

1/2 cup diced onion

1/2 cup diced celery

1/2 cup diced carrot

1 tbsp butter

1 cup escarole

1/4 cup arborio rice

3 cups chicken stock

juice of half a lemon

salt and pepper

Start by making a mirepoix (the French for a combination of celery, onion, and carrots).

Next, add the butter and stir, allowing the fat to coat the vegetables. Cover and let the vegetables sweat for around 8 minutes.

Next, add the chicken stock and a pinch of salt, and bring to a boil. Stir in the rice, cover the pot, and allow the mixture to cook until the rice is al dente.

Below is my handy sister-assistant, mixing the mirepoix!

Just before serving, stir in the escarole and lemon juice. Season more if needed.

Escarole

Lemon Juice

Serve and enjoy!