Arborio rice soup, lentils and yellow cherry tomatoes
Nicole Scevaroli, Verona
First, we rinse the dried lentils. We cook them directly in boiling salted water for 15 minutes, without softening them too much.
In a non-stick pan with high edges, we heat a drizzle of oil with the two crushed garlic cloves. We cut the cherry tomatoes and stew them together with oil and garlic. When they are well softened, we add salt and remove the garlic.
The we add the lentils, the tomato concentrate and the broth.
Now add the rice and cook for 15-20 minutes, remembering to top up the soup with broth in case it dries out.
When the rice is ready, turn off the heat, season with fresh parsley and serve, garnishing each dish with a drizzle of raw oil and a sprinkling of black pepper.