Italian cuisine · Soups & Stews

Rice and Potato Soup

Northern Italian rice and potato soup with onion and parsley, stirred smooth and finished with parmesan.

Ingredients · for 4 servings

• 600 g floury potatoes
• 180 g round-grain rice
• 1 onion
• 1 carrot
• 1 stalk celery
• 1.5 l vegetable stock
• 40 g butter
• 2 tbsp olive oil
• 1/2 bunch parsley
• 70 g parmesan
• Salt, pepper

Instructions

1. Peel the potatoes and cut into 1.5 cm cubes, finely chop the onion, carrot and celery.
2. Heat the butter and olive oil in a large pot and sweat the onion, carrot and celery over low heat for 8 min. until soft and fragrant.
3. Add the potato cubes, sauté for 2 min., pour in the hot stock and simmer for 12 min. until the potatoes soften at the edges.
4. Sprinkle in the rice and cook uncovered for 16–18 min., stirring regularly so the starch releases and the soup thickens.
5. Mash a few potato cubes against the side of the pot with the back of a spoon, season with salt and pepper and stir in the chopped parsley.
6. Remove from the heat, mix in the grated parmesan and serve the soup immediately in warmed deep bowls.