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Cooking + Entertaining

Rice and potatoes: the recipe for the first dish of the creamy and invigorating Neapolitan tradition

Rice and potatoes: the recipe for the first dish of the creamy and invigorating Neapolitan tradition


extra virgin olive oil

Rice and potatoes it’s a first warm and invigorating belonging to the Neapolitan peasant tradition. A satiating and nutritious dish, halfway between a risotto and a soup, to enjoy as comfort during the harsh winter days for all lunch oh cena that of the family.

To prepare this recipe, with rustic and authentic flavors, you will only need a few minutes and ingredients often already present at home: all you have to do is flavor the diced potatoes with oil and onion, cook in boiling vegetable broth until tender. , then pour in the cereal, adding more broth as it absorbs it and taking care to always leave it covered by the liquid.

This way the rice and potatoes, cooked together, will release some of their starch to make the soup. very creamy, delicious and also suitable for children. For an even more full-bodied and fragrant yield, we’ve combined a generous handful of Parmesan cheese grated then garnish with chopped basil leaves, but if you like strong flavors you can use seasoned pecorino and top it off with freshly ground pepper.

Here we have opted for a white version, but if you wish, you can flavor the potatoes with tomato paste or tomato puree, or with Piennolo cherry tomatoes in pieces. There are many regional variations of this preparation: in Puglia, to name just one, the rice and potatoes are layered with the mussels in a special earthenware pot, called a tiella, and then gently cooked with filtered mussel water.

Find out how to prepare rice and potatoes by following the step-by-step procedure and tips. If you liked this recipe, try other emblematic dishes of Neapolitan cuisine such as potato gattò or pasta and potatoes.

How to prepare rice and potatoes

Peel the potatoes and cut them into cubes 1.

Thinly slice the onion and let it dry in a high-sided pan with a drizzle of extra virgin olive oil 2.

Then add the potatoes 3.

Let them aromatize briefly over low heat 4.

Cover them with vegetable broth 5.

Let the potatoes cook, adding broth if necessary 6until tender, pricking them with the tines of a fork.

Pour the rice 7.

Grill for a few minutes, stirring with a wooden spoon. 8and season with salt.

Cover with hot vegetable broth 9 and cook the rice, adding more liquid if necessary.

Once the cereals are cooked, turn off the heat and flavor with the chopped fresh basil ten.

Add the grated parmesan 11 and season with a drizzle of raw oil.

Stir for a few moments 12.

Divide the rice and potatoes into individual plates, top with more parmesan and fresh basil 13bring to the table and serve.


If you prefer, for a pleasant and stringyyou can replace the grated cheese with diced provola or scamorza, or you can add other aromatic herbs to your taste: such as 1 sprig of parsley chopped with a knife, thyme or rosemary.

If you wish, you can spice up the dish with a pinch of chilli powder, or, for a more sinful variation, you can add bacon or pancetta to cubes.

For best results, we suggest using Roma or Vialone nano variety rice, which is higher in starch, and opting for yellow flesh potatoes: less mealy than the white ones, they do not fall apart during cooking.


Rice and potatoes can be stored in the refrigerator, in an airtight container, for 2 days massive.

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