This soup is very thick, but not quite as thick as risotto. You could, in theory, eat it with a fork, but you’ll want to use a spoon.
I should also add that I didn’t make my broth from scratch. I used Better Than Bouillon Organic Chicken Base, my store-bought standby.
In a good-size pot (about 4 quarts), combine the cabbage, the broth, and 1 cup of water, and bring to a boil over medium-high heat. Stir in the rice, and then lower the heat so that the soup bubbles at a slow but steady simmer. Cook uncovered, stirring occasionally, until the rice is tender but firm to the bite, about 20 minutes. If you find that the soup is becoming too thick, add a little water. The soup should be pretty dense, but there should still be some liquid.
When the rice is done, turn off the heat, and stir in the butter and the grated Parmesan. Taste, and correct for salt. Serve with black pepper and more Parmesan.
Yield: 4 to 6 servings - and try to save some for later, because these leftovers make a lunch worth looking forward to