Minestra di riso in brodo

Finely dice the Onion, Celery stalk, and Carrot to create a soffritto.

In a medium pot, heat the Extra-virgin olive oil over medium heat. Add the diced Onion, Celery stalk, and Carrot and sauté gently for 5-7 minutes until softened and translucent, but not browned.

Add the Carnaroli rice to the pot and toast it for 1-2 minutes, stirring constantly, until the grains are slightly translucent at the edges.