For Six people
How to make:
In a frying pan cook the onion in the butter and oil with a pinch of salt until soft and light brown turn of the heat but keep the onion in the pan to cool.
Boil the diced potato in 700ml of water or broth
When the potato is tender add the onion from the pan with all the oil and scrumy bits from the bottom of the pan
Add the remaining broth and mash about half of the potato bits on the side of the pan to mix in and thicken the soup continue to cook for another 10 minuets then turn off the heat check the seasoning.
Serve with a bowl of freshly grated parmesan.
"Carnaroli'' is the king of risotto rice by Riso Gallo, an exceptional quality rice with large, full-bodied grains that encompasses six generations of passion and culture for rice.
From all good supermarkets.
Outstanding Sicilian oil. Yellow-green color, smooth taste, unfiltered. Limited quantities. The oil is produced at the estate of Prince Pignatelli at Castelvetrano in Sicily using the Nocellara varietal. The 100% Nocellara del Belice olives are hand-picked from the trees. An exceptional oil.
You can order it here.