Potato and Rice Soup

As the cold continues, I'm in the mood for more soup. Also in the mood for something super easy after the 6 hour cassoulet! This is a soup that my grandmother used to make in Italy. My mom gave me the recipe years and years ago, while I was still in college. She claims that she never used tomato paste, and that there's parsley in it, but that's not what I have written down. Anyway, this fast, simple, but delicious soup is also very filling, and can be completely vegetarian, even vegan if you want!

Potato and Rice Soup

Olive oil (enough to coat bottom of pan)
6 cloves garlic, crushed
1/4 cup tomato paste
4 potatoes, diced
6 cups stock
6 tablespoons rice

Garlic cooking

Potatoes added

simmering away

• Heat olive oil.  Add garlic and cook till just fragrant, taking care not to burn it.  Add potatoes and tomato paste and cook for a couple of minutes.  Add stock and cook at a high simmer for 20 minutes.  Add rice and cook for 20 more minutes, stirring occasionally.  Smash about half of the potatoes and rice with a fork or a potato masher.  Serve with some grated parmigiano reggiano.

Yesterday's lunch

A follow-up on yesterday's risotto.  Since there was some leftover, I decided to have it for lunch.  However, leftover risotto isn't really that great heated up, and although I will eat it that way, it's even better if you have the time to turn it into something else. The most simple transformation is risotto cakes.  All you need is your leftover risotto, and egg, and some breadcrumbs.  And butter or oil to saute them in.

Leftover risotto
1 egg
breadcrumbs
1 tbsp butter or olive oil

• Beat an egg in a medium sized bowl.  Add the risotto and mix well.  
• Put breadcrumbs on a plate.  Form risotto into patties (about the size of a burger, or smaller) and carefully place in breadcrumbs.  Coat evenly with breadcrumbs.
• Melt butter in skillet.  When hot, saute risotto cakes on medium-high till browned on one side.  Very carefully turn over and cook other side. 

These are great on their own, or served with a nice salad.  They are very delicate, and often fall apart, but still will taste yummy!

New Year, New Efforts

Here I am, once again in beautiful Potomac, MD.  This time, I'll be spending almost 2 solid months here.  My mission, which I have chosen to accept, is to help my parents prepare their house for moving and selling.  This will involve room-by-room raiding, and donating or selling many things.  It will also mean that I have time to cook every day, and hopefully update this blog every day.  We'll see how that goes.  Previous attempts have failed, but I have fresh energy this time!

I arrived last night, and was greeted by my mom's empanadas.  Always a nice welcome after airplane food!  Although I was able to travel in the first class cabin (thanks, Dad, for the miles!), and I was fed (sorry folks in the back), the food was mediocre, and I arrived quite hungry.

Tonight was my first night to cook, and since I have a bit of a sore throat and am a bit tired, I figured something simple was called for.  I went with my go-to comfort food, Risotto.  I decided to make it with peas, as we always have those in the freezer, and my dad contributed the idea of adding some sliced San Danielle prosciutto, since we had some on hand.

Ingredients: 
1 tbsp olive oil
4 tbsp butter, divided
1 cup chopped onion (1 small, or 1/2 large onion)
1 cup Carnaroli or Arborio rice (I always use 1/3 cup per person, and since there were 3 of us...)
1/2 cup dry white wine
3-4 cups chicken stock
1/2 cup peas
3-4 slices prosciutto
1/2 cup grated Parmigiano Regiano Cheese

• Heat the butter and olive oil in a heavy pot.
• Add the onion and saute until soft, about 5 minutes 

• Add the rice and stir to coat.  Continue stirring occasionally for about 2 minutes.

• Add the wine and cook till it is absorbed.
• Begin adding the stock, about 1/2 to 1/4 at a time, stirring frequently.  When it begins to be absorbed, add more stock, never allowing it to get too dry.  Keep rice at a low-medium simmer.

• After rice has been cooking for about 15 minutes, add the peas and prosciutto.

• Continue to cook until al dente, about 5 more minutes for Arborio, a bit longer (up to 30 minutes total) for Carnaroli.
• When the rice has become creamy, and tastes done, remove from heat and add the cheese and the remaining butter.
• Serve immediately with grated cheese to pass at the table.

You can make Arancini or Risotto cakes in the unlikely event that you have leftover rice. Recipes to follow!