Soup with risotto
Today, Soup with risotto is a topic of great relevance and interest to a wide variety of people. From its origin and evolution to its impact on today's society, Soup with risotto has become a point of interest and debate in different areas. Throughout history, Soup with risotto has played a fundamental role in people's lives, influencing the way they think, act and relate. In this article, we will explore the different aspects related to Soup with risotto, analyzing its importance and relevance today.
| Type | Soup |
|---|---|
| Main ingredients | Risotto, eggs, bread crumbs, clear or brown soup |
Soup with Risotto is a dish in Italian-American cuisine made with risotto, eggs, bread crumbs, and clear or brown soup. It is commonly made when one has risotto leftover after a meal. The risotto is made into little balls the size of small nuts. These are then covered in egg and bread crumbs and fried in butter. After being dried they are added to either clear or brown soup.[1][2]
Similar recipes in Italy are supplì and arancini, in which the balls are made slightly larger than eggs, but are not added to soup and are instead eaten on their own.
References
- ^ W. G. Waters. The Cook's Decameron: A Study In Taste. Plain Label Books. p. 119. ISBN 9781603030311.
- ^ Elizabeth David (2002). A Book of Mediterranean Food. Illustrated by John W. Minton, contributor Clarissa Dickson Wright. New York Review Books. p. 19. ISBN 9781590170038.
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