Summary

Ingredients

• 100 g rice
• 1 medium vegetable onion (s)
• 1 clove garlic
• 1 potato (s), mainly waxy
• 1 liter water or broth
• 1 shot white wine
• 0.5 liter ½ milk
• Pepper, whiter
• salt
• olive oil

Also: (for serving)

• Parmesan
• Oil (Peperoncino Oil) or Peperoncino Flakes
• Herbs, fresh, e.g., parsley or mint
• Lemon wedge (s) to decorate

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Instructions

1. Peel and chop the onion and garlic, peel and dice the potato. Heat some olive oil in a saucepan and fry the onion and garlic until translucent. If you wish, you can also add the garlic clove whole and take it out later when the oil has taken on the aroma.
2. Add the potato cubes and then the rice. Fry both briefly and deglaze with a dash of white wine, allow to reduce briefly. Pour one liter of water or broth over the vegetables, pour in the milk and bring to the boil. Be careful, it overflows easily. Simmer the soup on a low to medium heat for 15 minutes, season with salt and white pepper.
3. Arrange the plate with fresh herbs and lemon wedges. Everyone can sprinkle olive oil, parmesan and hot oil or flakes over the plate as they wish.
4. The soup is suitable as a starter or as a main course with white bread.