ciao ! cooks
Potato Risotto
The ideal pairing of creamy starch and briny sea asparagus
INGREDIENTS : 3 Yukon Gold potatoes ½ yellow onion 5 cloves garlic , minced ¼ white wine 1 L chicken or vegetable stock 3 Tbsp butter ¼ cup grated Parmesan 1 cup green peas salt and pepper , to taste 5 pieces sea asparagus 1 shallot , fried in rings cherry tomatoes , quartered 1 tsp baking soda
METHOD : 1 . Dice potatoes and onions into small cubes . Lightly sweat onions and minced garlic for 4 min . Add potatoes , white wine and about one cup of stock . 2 . Over medium heat cook while stirring gently . Once the stock is mostly absorbed , make another addition of stock . Continue in this way until potatoes are soft . 3 . Add butter , Parmesan , peas and season with salt and pepper . 4 . Place risotto into a bowl and garnish with sea asparagus , fried shallots and cherry tomatoes .
Yield 6 servings ciao ! / aug / sep / two thousand fifteen 19