Riso e patate

The dish “riso e patate” is one of those simple but delightfully satisfying comfort foods typical of homestyle Italian cuisine. Here is the traditional recipe:

Ingredients

• 300 g of rice, preferably a type that holds well during cooking like Arborio or Carnaroli
• 500 g of potatoes, peeled and cut into cubes
• 1 medium onion, finely chopped
• 1 liter of vegetable or meat broth, hot
• 40 g of butter
• 50 g of grated Parmesan cheese
• Salt and pepper to taste
• A bunch of fresh parsley, chopped (optional)
• Extra virgin olive oil

Preparation

1. In a large pot or a spacious pan, sauté the finely chopped onion in a dash of extra virgin olive oil until it becomes translucent and slightly golden.
2. Add the diced potatoes and let them flavor for a few minutes, then pour in the rice and lightly toast it until it becomes shiny and translucent.
3. Start adding the boiling broth, one ladle at a time, as for preparing a risotto, stirring frequently.
4. Maintain a gentle cooking and continue to add broth as it is absorbed, ensuring that the rice and potatoes are always well moistened.
5. Halfway through cooking, adjust with salt and add a grind of pepper. If you want, you can also add some chopped parsley for a touch of freshness.
6. When the rice is al dente and the potatoes are soft, about 18-20 minutes, turn off the heat and add the butter and grated Parmesan. Mix well to cream.
7. Let the risotto with potatoes rest for a couple of minutes with the lid on before serving.

Curiosity

This dish can be considered a simpler and more rustic variant of the classic risotto and reflects the tradition of using available ingredients at home to create hearty meals. In some regional variations, you can find the addition of speck or bacon to further enrich the flavor.