Italian white rice soup

Ingredients for 4 servings:

• 100 g rice
• 1 m.-sized vegetable onion(s)
• 1 garlic clove(s)
• 1 m.-sized potato(s), mainly waxy
• 1 liter of water or broth
• 1 shot of white wine
• ½ liter of milk
• Pepper, white
• Salt
• olive oil
• e.g. Parmesan
• e.g. oil (pepperoncino oil) or pepperoncino flakes
• n. B. herbs, fresh, e.g. parsley or mint
• n. B. Lemon slice(s) for decoration

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

White soup with rice

Peel and chop the onion and garlic, peel and dice the potato. Heat a little olive oil in a pan and fry the onion and garlic until translucent. If desired, you can add the whole garlic clove and remove it later when the oil has absorbed the aroma. Add the diced potatoes and then the rice. Briefly fry both and deglaze with a splash of white wine, then reduce briefly. Pour in 1 liter of water or broth over the vegetables, add the milk, and bring to a boil. Be careful, it will boil over easily. Simmer the soup over low to medium heat for 15 minutes, season with salt and white pepper. Serve the dish with fresh herbs and lemon slices. If desired, sprinkle with olive oil, Parmesan cheese, spicy oil, or flakes of olive oil. The soup is suitable as a starter or as a main course with white bread.