Risi e patate (rice and potatoes)

By /
Risi e patate (rice and potatoes)
Print

Risi e patate (rice and potatoes)

Servings

4

servings
Prep time

5

minutes
Cooking time

55

minutes

In this easy traditional recipe, as in most of Venetian minestre (soups), rice is preferred to pasta and the most affordable variety of rice is generally used, called “comune” or “originario”. A few more simple ingredients, such as onion and parsley, are used to enhance the flavour of savoy cabbage, making it a delicious, healthy and filling dish which is great on its own or served with crusty bread for a great comforting lunch or dinner.

Ingredients

  • 1 tbsp of extra virgin olive oil

  • 1 large onion, finely chopped

  • 350g of risotto rice (arborio, carnaroli, vialone nano)

  • 1.2l vegetable stock

  • 400g of potatoes, peeled and diced into 1cm cubes

  • 60g of cold, unsalted butter, cubed

  • 1/2 sprig of rosemary, finely chopped

  • Salt

  • Pepper

  • Parmesan, finely grated (optional)

Directions

  • Bring a large pot of salted water to the boil, add the diced potatoes and simmer for 2 minutes – they should still hold their shape. Drain and set aside.
  • Heat the oil in a large pan then add the onion and a generous pinch of salt. Sweat down until soft (about 5 minutes).
  • Add the rice and toast it in the pan for a couple of minutes, stirring with a wooden spoon to keep it
    from catching.
  • Start adding the stock, 200ml at a time. Simmer the rice, stirring often to release the starch from the rice (which is what gives you a creamy risotto), and until the rice has absorbed all the liquid.
  • Add the diced potatoes and give it a good stir. Add about the same amount of stock again and continue to simmer and stir until the rice has absorbed the liquid again - it should start to become creamy, plump and tender.
  • Keep repeating the previous step. By the time the remaining stock is added, the rice should be almost cooked. It should still have a bit of bite (test a grain between your front teeth).*
  • Once the rice is cooked, remove the saucepan from the heat and add the butter. Give the risotto a good stir or, even better, move the saucepan to make the risotto even and creamy.**
  • Last, add some finely chopped rosemary. Adjust the quantity according to your taste. Give it another good stir. Rest for a full minute before serving, ideally on warm plates.
  • Scatter over more chopped rosemary and parmesan, if using, and garnish with a twist of black pepper.

Notes

  • *This should take around 20–30 minutes.
  • **This step is called ‘mantecatura’ and it’s essential in the making of a perfect risotto.
  • Although the idea of a potato risotto might seem a little strange, this is a classic recipe from Venice and the Veneto region, where the cool temperatures in the mountains are ideal for growing potatoes. 
Scroll to Top