Saturday, January 17, 2009
I know, I know! There's no rice in this risotto! Well, I actually learned a few years ago from the Food Network (where else?) - I believe it was Michael Chiarello - that risotto actually means to cook slowly, and that you can actually use different types of food than rice to make it (cauliflower is another example).
Since I'd mastered the rice version and make it quite often, I thought I'd give the potatoes a whirl. The recipe I came up with is pretty basic, and is cooked pretty much the same as traditional risotto.
2 russet potatoes
1 shallot, diced
2 garlic cloves
thyme (a few sprigs)
1/2 cup white wine
3 cups chicken stock
2 bacon slices
1 cup cheddar cheese
- Chop the potatoes into tiny squares, about 1/4 inch.
- Heat up the olive oil in a pan on high heat, then add the potatoes, season with salt and pepper and let them brown a bit (about 4 minutes)
- Once browned, turn down the heat and add the shallots, garlic and thyme, let saute for a few minutes
- Add the wine and let cook down.
- Add one cup of broth at a time and let absorb, just like you would regular risotto. Note - Potatoes won't absorb liquid as fast as rice, so allow for a little more time than you normally would.
- While the potatoes are cooking, crisp up the bacon in a separate pan, drain on a paper towel and crumble.
- Once the potatoes are cooked thoroughly and liquid is almost absorbed, add the cheese and allow to melt.
- Finish the risotto with the chives and bacon.