Description Edit

  • 4 servings

Ingredients Edit

Directions Edit

  1. This is a traditional dish, although no longer frequently prepared.
  2. Soften the Onion and the celery, finely chopped, in 20 g [3/4 oz] butter for 4–5 minutes.
  3. Add the rice and allow the flavours to blend, stirring continuously, for 1 minute.
  4. Add a small amount of the stock, hot, to the rice and cook, adding more hot stock as the liquid evaporates.
  5. When the rice is almost done, add the remaining stock, boiling hot, the "tajadele", combine well, and, after a few minutes, remove from the heat.
  6. Add the remaining butter, the Cheese and pepper the soup.

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