Potato and rice cake

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    57mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    484
based on 12 ratings

This Italian side dish is ideal to serve alongside grilled steak or chicken.

recipe updated Oct 4, 2023

Ingredients

  • Potato icon
    Potato
    600 g
  • Parmigiano reggiano icon
    Parmigiano reggiano
    80 g
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Risotto rice icon
    Risotto rice
    150 g
  • Vegetable stock icon
    Vegetable stock
    300 ml
  • Water icon
    Water
    1 kg
  • Egg icon
    Egg
    2
  • Nutmeg icon
    Nutmeg
    1 pinch
  • Fresh thyme icon
    Fresh thyme
    4 sprigs
  • Extra virgin olive oil icon
    Extra virgin olive oil
    2 tablespoons

Tools

  • kCook icon Oven
  • kCook icon kCook Multi
  • kCook icon Kcook bowl
  • kCook icon Round pan - 8 x 2"
  • kCook icon Heatproof bowl
  • kCook icon Colander

Step preview

  1. Fit extra fine grating disc (1) to direct prep attachment
  2. Fit direct prep attachment to kCook Multi
  3. Fit stir tool to kCook bowl
  4. Add olive oil to the kCook bowl
  5. Fit kCook bowl to kCook Multi
  6. Attach lid to kCook bowl
  7. Heat with filler cap removed - 120°C, speed 3
  8. Then add risotto rice to the kCook bowl
  9. Cook with filler cap removed - 4 min, 120°C, speed 3
  10. Then add vegetable stock to the kCook bowl
  11. Cook with filler cap removed - 14 min, 98°C, speed 4
  12. Transfer content of kCook bowl to heatproof bowl carefully
  13. Clean kCook bowl
  14. Fit stir tool to kCook bowl
  15. Add water and potato to the kCook bowl
  16. Fit kCook bowl to kCook Multi
  17. Attach lid to kCook bowl with filler cap fitted
  18. Cook with filler cap fitted - 10 min, 100°C, speed 5
  19. Drain content of kCook bowl into colander
  20. Clean kCook bowl
  21. Fit max blade to kCook bowl
  22. Fit kCook bowl to kCook Multi
  23. Return potatoes to kCook bowl
  24. Attach lid to kCook bowl with filler cap fitted
  25. Blend with filler cap fitted - 2 min, speed 12
  26. Transfer rice to kCook bowl
  27. Add egg, nutmeg and fresh thyme to the kCook bowl
  28. Season
  29. Turn direct prep attachment to position 1
  30. Grate Parmigiano Reggiano into the kCook bowl with direct prep attachment
  31. Turn direct prep attachment to position 2
  32. Blend with filler cap fitted - 2 min, speed 12
  33. Pre-heat oven - 180°C
  34. Brush a clean round pan with extra virgin olive oil
  35. Spoon content of kCook bowl into round pan
  36. Bake - 15 min, 180°C
  37. Serve
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