Rice and parsley soup is a humble and comfortable soup, easy to make since the ingredients are easily available at any time of the year. It is a recipe from Lombardy region, in Northern Italy, perfect for warming up during the cold winter days as they have never been missed in Lombardy.
The original regional recipe is actually just rice and parsley, but you can also find the version with the addition of potatoes which is original too, only with this addition.
Serves 4, Preparation time 10 mins, Cooking time 20 mins
- 200 g Vialone Nano rice or common shot-grain rice
- 1 litre of meat broth – you can also use vegetable broth
- 2 medium yellow potatoes
- a generous handful of chopped fresh parsley
- 2 tablespoons of Extra Virgin Olive Oil – Evoo
- salt, to taste
- a small white onion
- 30 g unsalted butter
- 50 g grated Parmesan cheese
Chop the parsley very finely.
Finely chop the white onion, peel and dice the potatoes.
Heat 2 tbsp of Evoo in a non-stick pan with the butter and stir-fry the chopped onion and potato chunks.
Mix everything together and then let it flavour for just 1 minute, seasoning with salt.
Add a couple of ladles of hot meat broth to the potatoes, when it starts boiling add the rice.
Add the rest of the stock and leave to cook for 20 minutes stirring continuously over low heat until the rice has acquired a brothy and creamy consistency and the potatoes are tender. Halfway through cooking add chopped parsley and stir.
Finally complete the soup with 2 tbsp of grated cheese and a last knob of butter.
Serve the soup hot.