Rice and Endive Soup

Method

1. Finely chop the onion.
2. Cut the guanciale into small cubes.
3. Peel the outer strings from the celery stalks and slice them; slice the carrot into thin rounds.
4. Heat a drizzle of olive oil in a pot over low heat. Add the guanciale and cook slowly until it softens and releases its fat, but does not become crispy.
5. Add the chopped onion, celery, and carrot. Cook gently, stirring occasionally.
6. Wash and cut the curly endive into small pieces. Add it to the pot and increase the heat slightly to let it wilt and release its water.
7. Add a whole garlic clove (bruised or with a cut).
8. Pour in the broth (meat or vegetable; homemade is best). Stir and bring to a simmer.
9. Add the rice – Vialone Nano is recommended for this soup. Do not toast the rice.
10. Cook for about 10–12 minutes, stirring occasionally. After 5 minutes, remove the garlic clove to prevent it from falling apart.
11. Season with salt and a little black pepper.
12. Finish with a drizzle of raw olive oil and a generous grating of Parmigiano Reggiano. Serve hot or let cool slightly before enjoying.