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Home Cooking

Potato Risotto

outRIAAge | Nov 14, 201606:27 PM

I first heard of this this afternoon, immediately tracked down a recipe (on Epicurious), read the reviews, and changed the recipe a bit, reflecting their comments.

1 TBS butter
1 C onion, finely chopped
1 lb Yukon Gold potatoes
A pinch (1/16 tsp) of cayenne
Fish sauce or salt
1 1/2 C good chicken stock
1/2 C heavy or light cream, or yogurt, or sour cream, or milk
1/4 C fresh-grated Parmesan
1/4 C chopped chives or green onions

I hate peeling spuds and throwing all that flavour away, but peels just wouldn't work here. Cut into 1/8" cubes (mandoline recommended), spread on (clean) microwave turntable and zap for 1 minute, more to dry their outsides for frying than cook them.

Melt butter in saucepan on medium-low. Add potato cubes and saute until slightly gold. Drain and put aside. (I added this step to crank the spud-flavour a bit, to help them hold together, and also to add a light-gold tint.)

Add onion and cook to light gold but NOT browned. Return spuds to pan, add 1 1/2 C broth and pinch of cayenne, bring to a simmer. Add splashes of broth as needed - you're aiming for creamy - for about 8 minutes. Stir, but not as violently as you would for rice risotto, because the starch comes off the spuds much easier.

Add your choice of dairy (reviewers found heavy cream a bit much) and simmer. Season to taste with fish sauce or salt. Stir in cayenne, parmesan, chives, and serve with a light snow of Parmesan.

I'd love ideas on how to get potato-peel flavour into "elegant" dishes like this.

There are several rice/potato variations out there that look very interesting.

Yukon Golds are obviously perfect for this. For you lucky non-Americans, they're a slightly-waxy blonde spud that keeps shape well.

I first heard mention of the concept this afternoon while watching "The Great British Menu," which is criminally-unknown in the States, given how few people on Youtube have seen the episodes, like this one, with potato risotto AND a spectacularly-inventive fish dish that flat-out humbles me:

By all reports, this is a fairly robust dish that keeps and reheats well.

A legitimate question is: Have I made this already? No, but I often spend days, sometimes weeks, completely unable to smell or taste, so I've learned to cook reliably, in my mind. Over the last 30 years, I've got good at it.

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