Side Pannel
Potato and Rice Soup (Patata E Risi)
Potato and Rice Soup (Patata E Risi)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Italian, Rice
Ingredients List
- 3 md Carrots
- 2 md Boiling potatoes
- 1/4 lb Parmesan cheese
- 6 tb Olive oil
- 2 tb Tomato paste
- 2 md Celery stalks
- 3 qt Basic Broth (or canned
- -chicken broth)
- 2 Bay leaves
- 1 c Arborio rice (or long-grain
- -rice) (7 oz)
- Salt
- Freshly-ground black pepper
Directions
PREPARATION: Peel and coarsely shred the carrots. Peel and cut the
potatoes into 1/2-inch dice. Grate the cheese (1 cup).
COOKING: Heat the oil in a 6-quart soup kettle. Add the potatoes and
saute 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.
SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper
and cheese.
Makes 8 to 10 servings.
potatoes into 1/2-inch dice. Grate the cheese (1 cup).
COOKING: Heat the oil in a 6-quart soup kettle. Add the potatoes and
saute 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.
SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper
and cheese.
Makes 8 to 10 servings.
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