Potato & Rice Soup (Patata E Risi)
Submitted by merrieme
Patata e risi, an Italian potato and rice soup with carrots, tomato paste, and Parmigiano-Reggiano. A hearty one-pot soup simmered in chicken broth and finished with grated cheese.
YIELD
8 servingsPREP
15 minCOOK
75 minREADY
90 minPatata e risi is rustic Italian soup at its finest. Potatoes get diced and sauteed in olive oil until lightly browned, then simmered with shredded carrots, tomato paste, and chicken broth until everything starts to break down and thicken the broth naturally.
The sauteing step is where this recipe earns its depth. Browning those potato cubes before they hit the liquid builds a toasty, caramelized flavor that boiled potatoes alone can’t deliver. The tomato paste cooks with the carrots for a few minutes too, concentrating its sweetness and losing that raw, tinny taste.
Arborio rice goes in after the soup has simmered for 45 minutes, absorbing broth and releasing starch to make everything slightly creamy. Whole celery stalks and bay leaves simmer in the broth as aromatics, then get pulled out before serving. A shower of freshly grated Parmigiano-Reggiano on each bowl melts into the hot soup and adds a salty, nutty finish.
Kitchen Tips
- Brown the potatoes properly. Don’t stir too frequently during those first 5 minutes. Let them develop golden color on the cut sides before moving them.
- Skim the surface occasionally during the 45-minute simmer. The broth will be cleaner and the final soup less cloudy.
- Arborio rice makes it creamier than long-grain because of its higher starch content. Long-grain will work but the soup will be thinner.
- Use real Parmigiano-Reggiano. The pre-grated stuff doesn’t melt the same way. Freshly grated cheese makes a noticeable difference in this simple soup.
Kitchen Tips
Variations
- Add white beans for extra protein and an even heartier bowl. Cannellini beans are the natural Italian choice.
- Pancetta start: Render diced pancetta in the olive oil before adding potatoes for a smoky pork undertone.
- Finish with fresh basil torn over each bowl instead of (or alongside) the black pepper for a brighter, more summery version.
Ingredients
Directions
Peel and coarsely shred the carrots.
Peel and cut the potatoes into ½-inch dice.
Grate the cheese (1 cup).
Heat the oil in a 6-quart soup kettle.
Add the potatoes and sauté until lightly browned, about 5 minutes.
Add carrots and tomato paste and cook until carrots soften, about 3 minutes.
Cut celery stalks in half and add to the kettle along with the broth and bay leaves.
Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally.
Add rice and simmer until tender, 18 to 20 minutes longer.
Discard celery and bay leaves.
Season with salt, if necessary.
Ladle soup into warm bowls.
Sprinkle with ground black pepper and cheese.
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