Minestra di Riso e Verza Lombarda
Lombardy (Po Valley)
Lombardy's winter rice and savoy cabbage soup — simple, deeply satisfying, and representative of the cucina povera tradition of the Po Valley. Savoy cabbage slow-cooked in a light broth with a soffritto of onion, celery, carrot, and lard until completely tender, then rice (Vialone Nano) added and cooked to a porridge-like consistency. Finished with Grana Padano (not Parmigiano — the Po Valley cheese for everyday use). The soup must be dense: the rice should be barely distinguishable from the cabbage by the time it's finished, having absorbed the vegetable broth completely.