Riso con la tevdura

At the heart of Reggio Emilia’s gastronomic heritage, Riso con la tevdura is one of those recipes that, in its simplicity, tells the most authentic story of Emilian cuisine.
Also known by charming and poetic names such as “minestra del paradiso” (“heavenly soup”), this dish comes from the region’s rural traditions and continues today to delight with its essential goodness and comforting, enveloping flavour.

A Traditional Reggio Emilia Comfort Food

Only a few ingredients are used, all symbolic of local cuisine: rice cooked in a rich meat broth, fresh eggs, Parmigiano Reggiano, and a delicate touch of nutmeg.
The result is a creamy, hearty soup capable of warming both body and memory. Once considered a simple yet precious dish, it was perfect for cold days and home cooking, when just a few ingredients were enough to create something nourishing and truly special.

The Recipe

Ingredients

for 4 people

• 250 g rice
• 2 eggs
• Parmigiano Reggiano (to taste)
• Meat broth (as needed)
• Nutmeg (to taste)
• Salt (to taste)

Preparation

Cook the rice in a good meat stock and, once cooked, add the well-beaten eggs mixed with Parmigiano Reggiano and a light pinch of nutmeg.
Pour the mixture into the stock with the rice, stirring continuously to prevent it from clumping and to ensure it blends evenly, making the stock clear and thick.
Serve with a sprinkling of Parmigiano Reggiano.