Riso e patate

Riso e patate is a traditional risotto that's enjoyed throughout the country and has numerous variations. The risotto is often made with a combination of rice such as Vialone Nano, potatoes, pancetta or lardo di Colonnata, onions, rosemary, olive oil, stock, butter, and grated Parmigiano-Reggiano. The lardo or pancetta is thinly sliced and sautéed in olive oil with chopped onions, rosemary, and diced potatoes. After a few minutes, the rice is added to the pot with a ladleful of stock, and the risotto is then cooked according to the classic method of preparation. Once removed from the heat, the butter and grated cheese are mixed into the risotto, stirred, and left to stand for a few minutes before serving. This comforting risotto is especially popular when it's cold outside.