Ingredients: Per 6 servings
- 2 tablespoons extra virgin olive oil
- 1 oz butter
- 1 clove of garlic
- 1 sprig parsley
- 3 leaves of sage
- 1 stalk celery
- ⅝ lb spinach
- 6 cups meat broth
- 6 handfuls Rice
- 1 cup milk
- 3 egg yolks
- 1 egg white
- ½ handful grated Parmigiano Reggiano cheese
- ½ handful parsley
Put into a casserole 2 spoonfuls of extra virgin olive oil, butter, the cloves of garlic, parsley, some sage leaves and celery, making sure the herbs are finely chopped.
Brown slowly for 3 minutes. Add the raw spinach, chopped coarsely, and cook for a further 10 minutes, stirring continuously.
Pour into the casserole 6.3 cups of skimmed beef stock and boil for around 10 minutes.
Add the rice and cook until al dente. When the rice is half-cooked, add the milk.
Meanwhile, beat the yolks and the egg white with a handful of grated Parmesan and some chopped parsley. On removing the soup from the heat, add the mixture, mix well and rapidly to amalgamate it with the rice.