Rice with potatoes
This is a good rice dish that'll warm you up on a cold winter day.
2 1/2 cups rice*
1/2 cup finely chopped white onion
3 cups potatoes cut in cubes
2 Tbsp unsalted butter
1 Tbsp extra virgin olive oil
about 6-7 cups light meat or vegetable broth
2 Tbsp chopped Italian parsley
1. In a large non stick pan cook the onions in butter and olive oil until they're translucent being careful not to brown them.
2. When the onions are ready add the potatoes and about a 1/2 cup of broth. Continue cooking and mix often. If the potatoes become to dry add a bit more water.
3. When the potatoes start to soften up add the rice and mix well.
4. Then add about 2 cups broth and reduce the heat to medium. Mix it frequently.
5. As the broth is absorbed by the rice add more broth to keep it soupy. Continue doing so until the rice is nearly cooked.
6. When the rice is almost cooked, it should be 15-20 minutes according to package directions, add the parsley and mix it in. Remove from the stove, cover the pan with the lid and let it stand for few minutes.
7. Serve the rice with a sprinkle of fresh ground Parmesan.
Notes:
Unlike risotto, a riso (rice) dish would be soupier so it is a little easier to prepare. Attention, soupier but not soup.
* In my region the most used rice is Vialone Nano, it is particularly big with a rounded shape with a medium length. In any case Arborio and Carnaroli work well too.
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