Potato risotto
A stunning preparation of potato that your guests will love. By not washing the potatoes after cutting them, the potato starch can create a smooth and creamy risotto. Makes 500g. Serving suggestions: in a composition with components of porcini mushrooms, asparagus, and browned butter; in a composition with components of tomato, milk, and basil; in a composition with components of carrots, celeriac, and veal jus.
🍽️ Makes 500
Ingredients
| 350 g | potatoes, Nicola |
| 1 | shallot, finely chopped |
| 20 ml | olive oil |
| 50 ml | white wine |
| 40 g | Parmesan cheese, grated |
| 40 g | butter |
| — | salt and pepper |
Instructions
- Wash the potatoes thoroughly.
- Leave the skin on and neatly dice the potatoes (perfect brunoise).
- Immediately place the potato cubes into vacuum sealer bags with 20% water in relation to the weight of the potatoes.
- Pull vacuum and steam at 100°C for seven minutes.
- Immediately cool in ice water.
- Gently fry the shallot in the olive oil.
- Deglaze with the white wine and reduce.
- Add the potatoes and cook for four to five minutes until al dente.
- Finish with the Parmesan cheese and butter.
- Season to taste with salt and pepper.