This recipe contains pasta (which is sometimes directly cooked in milk) potatoes, cheese and it’s served with onions on top. It’s a delicious recipe but I wanted to do something different, so I made a risotto out of it. To begin with I looked up for a potato risotto recipe I liked which can be found here
(in Italian) and from there I made my own adaptations. For the caramelised onions I followed this recipe
that I find to be relatively quick and I like the taste of the end result.
Tomorrow is my weekly lunch with my mother who has been proclaimed by her boyfriend as the “risotto queen” and I thought it would be interesting to know what she thinks of my dish. Like traditions, this weekly meeting is something I find comforting: it’s there, it’s regular and we both enjoy it since we can speak our mind more freely than with anyone else. The subjects are often the same but who cares, it’s our moment. Maybe I’ll finally tell her about the old vase I broke before I left for my holiday. I guess the good thing about having the people close to you not reading your blog is that it can be liberating… my mother doesn’t use the internet and my boyfriend doesn’t read it because English is too much of an effort for him.
Recipe for 4
Prep time: 10 min
Cook time: 35-40 min
280 g potatoes
280 g rice
100 g alpine cheese (alternatively use Gruyere or Appenzeller cheese)
1.4 l stock (it has to be hot)
1 dl white wine
4 tbsp olive oil
2 knobs of butter
For the caramelized onions
2 red onions
1 tbsp. olive oil
1 tbsp. sugar
1 tbsp balsamic vinegar
For the caramelised onions start by thinly slicing them. Place them in a pan and cook them for 25 min on a low heat, stir occasionally. Now add the sugar and the balsamic vinegar and further cook for another 5-10 min.
While the onions are on the fire thinly chop the onion , peel the potatoes and dice them into 1 cm cubes and cut the cheese into small pieces.
Add 2 tbsp. olive oil to a pan with high sides, add the onion and cook until translucent with a couple tbsp. stock on a medium fire.
Add the potatoes and further cook for another couple of minutes.
Pour in the wine and after a short moment add 1-1.5 ladles of stock, cover and cook for 10-12 minutes, stir occasionally. Once the time has passed remove the lid, raise the heat and let the liquid evaporate. Towards the end stir constantly as the potatoes tend to stick to the bottom.
Add another couple of tbsp. of oil and then stir in the rice and toast it well for about one min on a medium fire.
Add 1/3 of the stock and set the timer according to package instructions (usually it’s 15-18 min). Stir regularly and add more stock as it’s being absorbed. Do not let it become too dry as it might spoil the end result.
One min before the risotto is ready add the cheese and the butter, once they have melted serve with the caramelised onions on top.