We’re bringing you another hearty recipe all the way from the food paradise itself, Italy! Italian cuisine has so much to offer. In fact, it has reached many places outside the country over the years. One of their best-known staple foods is pasta. But aside from it, another dish has stolen the hearts of many. A Northern Italian specialty called risotto holds a special place in most Italian households. The authentic risotto recipe includes rice, and the most common type of rice used in this dish is arborio. However, the risotto recipe has changed and evolved through time. Now, it has become a method of cooking instead of just being a rice dish, and potato risotto are among its variants.
Risotto is known for its creamy consistency while still leaving an al dente texture to bite. With that, we highly suggest using Russet potato for this recipe. It has a lot of starch that gives a smooth and buttery texture perfect for this dish. Generally, potatoes that are good for mashing are ideal for this recipe. When cooking, you need to have gentle and constant stirring to bring out the starch. In this way, you can achieve that creamy texture.
Onion, parmesan, and wine combined give it a wonderfully fragrant aroma that will make you want to indulge in it right away. More importantly, its delectable taste will make you want for more. So if you want to try another version of this dish, check out this Creamy Risotto with Arugula and Peas. You can also check out other easy culinary recipes that you can master.
How To Make Potato Risotto
Relish this creamy and tasty potato risotto with a perfect blend of sweetness from onion and wine, and richness from the butter and parmesan cheese.
Ingredients
- 1 ½ lbs potatoes, peeled and cut into large dices
- 1 ½ tbsp olive oil
- ⅛ cup white onion, finely chopped
- ½ tsp Italian seasoning
- 3 cups chicken stock
- ¼ tbsp white wine
- 3 tbsp parmesan cheese, grated
- 1 ½ tbsp butter
- parmesan cheese, for garnish
- parsley leaves, chopped, for garnish
Instructions
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Grease pot or skillet with olive oil.
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Saute onions until translucent.
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Add diced potatoes. Distribute potatoes as evenly as possible.
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Sprinkle Italian seasoning.
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Cook until edges of potatoes turn golden brown.
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Add in chicken stock in parts. Ladle in stock gradually one cup at a time and reduce heat to a simmer.
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Simmer until liquid has been absorbed by the potatoes and the stock thickens.
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Pour in white wine and sprinkle parmesan cheese.
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Add butter.
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Garnish with parmesan cheese and chopped parsley leaves and serve.
Nutrition
- Sugar: 3g
- :
- Calcium: 49mg
- Calories: 199kcal
- Carbohydrates: 25g
- Cholesterol: 5mg
- Fat: 9g
- Fiber: 3g
- Iron: 1mg
- Potassium: 603mg
- Protein: 6g
- Saturated Fat: 2g
- Sodium: 252mg
- Vitamin A: 145IU
- Vitamin C: 23mg
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Frequently Asked Questions
Can I make a risotto recipe without wine?
Yes, you can. It doesn’t affect the consistency nor the appearance at all. You can leave it out if you prefer. However, it does add flavor to the dish.
What to serve with risotto?
You can eat it with fried or poached egg, chicken thigh, shrimp, mushroom, scallops, green salad, and the list goes on. It’s so flexible!
How do I fix risotto?
Adding more liquid is the key to achieving the ideal doneness. Gradually add the broth to the potatoes and stir until you reach the perfect creamy consistency.
Can I make risotto with just water?
Traditionally, the broth is used in cooking it. Obviously, it’s more flavorful than just regular water. But if the situation calls for action, adding boiling water isn’t bad at all. Flavor it with aromatic herbs to prevent your risotto from tasting bland.
Conclusion
Serve potato risotto as a main course or as a side dish. Both ways are perfectly fine. Eat it at any time of the day if you like. Besides, it’s not that punishing to make. Mix it with love to have the ideal creamy consistency we are all aiming for. Remember, it’s an Italian staple so you can add tenderness in the recipe. Serve it hot and give your warm embrace through cooking!Have your own special recipe to share? Submit Your Recipe Today!
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