Italian food for the soul! My mother used to make this soothing dish for us whenever she felt tired or we had colds. It was one of my lifesavers during chemo. This Potato & Rosemary Risotto is basically a thick, soupy risotto that is made without stirring, and extra delicious when made with homemadeChicken Bone Stock. To get the right consistency, it’s important that the potatoes are floury, the kinds that are good for either mashing or baking, like Yukon Gold, Russet, or Idaho (you should peel the last two, as they are thicker skinned). If you want a soupier dish, add more hot stock after adding the cheese and butter.
Watch the video to learn how to make it.
1. In a 5-quart Dutch oven, heat the olive oil over a medium-high flame. When it starts to ripple slightly, add the rosemary and cook for a minute, then add the onions. Cook, stirring, until the onions start to turn transparent, about 2 minutes.
2. Turn the heat down to medium, sprinkle the onions with a pinch of salt, stir to mix and cover. Sweat for about 8 minutes, stirring from time to time.
3. Remove the lid, turn the heat up to medium-high and add the rice. Mix, stirring until you start to hear the rice clicking against the side of the pan. Add the potato and cook a minute more. Add the chicken stock and bring to a boil. When the risotto is at a low boil, cover and turn the heat down to low.
4. Simmer for 20 minutes or until the rice is al dente and the potatoes are soft. Vigorously beat in the Parmesan and butter. This will break down the potatoes a little. Cover, turn the heat off and let the risotto sit for 5 minutes. Check for salt and consistency — it should be thick but soupy — and add more stock if desired. Serve with a little nut of extra butter and a grinding of black pepper.
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