Rice & Radicchio Soup

This Italian rice soup takes a smart approach: the bitter radicchio, julienned prosciutto, sage, and Parmesan go into each bowl raw, then hot broth gets ladled over the top. The radicchio wilts just enough to soften its sharp bite while keeping some crunch, and the prosciutto stays silky instead of going tough.

The broth itself is simple. Onion and garlic simmered in chicken stock, nothing more. That restraint is the point. The garnishes do all the heavy flavor work, and adding them fresh keeps each bowl bright and layered.

Pre-cooked, rinsed rice goes in near the end so it warms through without getting mushy or turning the soup starchy.

Chef Tips

• Slice the radicchio into thin strips so it wilts quickly when the hot broth hits it. Thick chunks stay too bitter and raw-tasting.
• Rinse the cooked rice under cold water before adding it to the pot. This washes off surface starch and keeps the broth clear instead of cloudy.
• Use a good-quality Parmesan and grate it fresh. Pre-grated cheese has anti-caking agents that don’t melt as smoothly into hot soup.

Variations

• Swap radicchio for endive or escarole for a milder bitterness.
• Use pancetta instead of prosciutto and crisp it in the oil before adding the onions for a smokier base.
• Stir in a spoonful of pesto just before serving for a herby, garlicky twist.