Italian Turnip and Rice Soup with Parmesan Cheese
This elegant soup has a flavour that sharpens the appetite in unexpected ways; serve hot to 6 people as a first course, most especially before pork.

2 Tablespoons butter
1 Tablespoon olive oil
1 pound of turnips peeled and cut into a 1/2-inch dice
3 pints of chicken or vegetable stock
1/2 cup of rice, arborio if you have it
salt and pepper
Garnish: minced parsley and 3 to 4 ounces parmesan cheese cup fresh grated parmesan cheese.
Melt the butter and oil in a large saucepan and bring to a froth. Toss in the turnips and saute til brown, about 5 or so minutes. Pour in the stock, bring to a boil, reduce heat and cook, covered, for about 10 minutes. Stir in the rice and cook, covered, over medium heat for about 15 minutes. When ready to serve, stir in salt and pepper to taste, then parsley and 1 to 2 ounces of Parmesan.
Ladle into bowls and pass the extra Parmesan separately.