Rice with potatoes and provola cheese. Sometimes you don’t need to search too far to find a good recipe, just look into our tradition, the dishes we remember from childhood or those that were always cooked at home.

It takes me back to being a child: a humble dish that smells like family, especially grandmother. A perfect comfort food for the cold season, but not only.

It is a humble dish but with great substance, with few ingredients and a very simple preparation, yet with a creamy and enveloping result.

It is suitable to be consumed all year round, but it will be much more appreciated in the cold months, as an excellent natural remedy to warm up on cold and damp autumn and winter days.

Rice with potatoes is a vegetarian recipe that can also be adapted for vegans, just eliminate the provola and grated cheese.

Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

618.09 Kcal

calories per serving

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Energy 618.09 (Kcal)
Carbohydrates 79.81 (g) of which sugars 2.44 (g)
Proteins 17.85 (g)
Fat 25.34 (g) of which saturated 6.71 (g)of which unsaturated 3.02 (g)
Fibers 4.25 (g)
Sodium 1,087.46 (mg)

Indicative values for a portion of 190 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Rice with Potatoes and Provola

11 oz Vialone Nano rice
3 potatoes (about 1.3 lbs)
5 oz smoked provola cheese (or regular or Montasio)
2 oz Parmigiano Reggiano DOP
Half yellow onion
1 tbsp butter
as needed extra virgin olive oil
salt
pepper
1 bunch parsley
1 stalk celery
1 onion
carrot (1)
water (1.5 liters)
salt
1 tbsp extra virgin olive oil

Tools

Pot
Casserole
Ladle
Peeler
Wooden Spoons

Steps for Rice with Potatoes and Provola

First, wash the vegetables for the broth, wash and peel the carrot, wash and remove any strings from the celery, wash and peel the onion.
Place the vegetables in a pot, add 2 cups of water, 1 tablespoon of oil, and salt. Bring to a boil.
After cooking the vegetable broth for about 15/20 minutes, strain it and set it aside, keeping it warm.
Alternatively, you can use a broth made with a vegetable stock cube (I leave you the homemade vegetable cube recipe above in the links). homemade vegetable cube.
Wash the potatoes, peel them, remove any eyes and black parts, and cut them into cubes; precision is not necessary for the cuts. Soak them in cold water.
Peel the onion, finely chop it, and sauté it with oil and possibly butter in a pan, add the drained potatoes and cover with the broth.
Bring the potatoes to a boil and cook for about 5/7 minutes, then add the rice.
Add the boiling broth a little at a time, stirring.
Cook the risotto, stirring and adding the hot broth a little at a time.
Wait until the broth is absorbed by the rice before adding the next ladleful.
When the rice is almost ready but still al dente, add half a ladle of broth, the provola cut into cubes, and a generous handful of grated cheese, turn off the heat.
Also add a sprinkle of chopped parsley.
Stir vigorously and let rest for a couple of minutes covered before serving.
Serve in plates and finish with a sprinkle of fresh pepper.
Decorate with freshly chopped parsley.
Enjoy your meal.