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Soup

Minestra Di Risi E Tajadele

A traditional Italian soup of rice and tagliatelle cooked in duck stock with butter, cheese, onion, celery, and pepper.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Minestra Di Risi E Tajadele

Ingredients

Directions

  1. Soften the onion and the celery, finely chopped, in 20 g butter for 4–5 minutes.

  2. Add the rice and allow the flavours to blend, stirring continuously, for 1 minute.

  3. Add a small amount of the hot stock to the rice and cook, adding more hot stock as the liquid evaporates.

  4. When the rice is almost done, add the remaining boiling hot stock, the tajadele, combine well, and after a few minutes remove from the heat.

  5. Add the remaining butter, the cheese, and pepper to the soup.

Nutrition, whole recipe (rough)

811Calories
35 gProtein
48 gFat
59 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Duck100g cooked with skin337
Rice1 cup cooked (158g) white206
Parmesan Cheese1 oz (28g)110
Butter1 tbsp (14g)102
Onion1 medium (110g)44
Celery1 stalk (40g)6
Black Pepper1 tsp ground (2.3g)6

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Rice + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Rice + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together879 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Releases starch as it cooks in the stock, thickening the soup and giving it body.
Tajadele (tagliatelle)
Pasta that softens in the hot stock and adds bite and substance to the soup.
Butter
Adds richness and fat, softening the onion and celery and rounding out the flavour.
Grana (parmesan cheese)
Adds salty, savoury depth and helps the finished soup taste rich.
Duck stock
Provides the main liquid, cooking the rice and pasta and carrying the flavour of the soup.

The step that matters

Adding the stock gradually to the rice. Rice releases starch slowly as it absorbs liquid. Adding stock in small amounts and stirring lets the grains cook evenly and release starch for a creamy texture, while too much liquid at once can leave the rice unevenly cooked.

Swap the onion

How well each one fits the dish's main ingredients (rice, butter, parmesan cheese, celery, pepper):

  1. Tomatofits better
  2. Asparagusfits better
  3. Carrotfits better
  4. Onionthe original

Fit is the average pairing score against rice, butter, parmesan cheese, celery, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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