Friday, November 11, 2011

Chef Chuck's Risotto with Rosemary and Potatoes



Risotto con Rosmarino e patate

A creamy risotto made with diced potatoes, white wine and earthy rosemary.  While in Italy, I visited Canossa school in the Brescia area where the culinary students served me a wonderful lunch. One of the courses was this dish which I enjoyed very much, it was  an experience I will never forget.

Risotto with Rosemary and Potatoes
1 3/4 cup arborio rice or carnaroli rice
3 tablespoons butter
1 potato, diced
1/4 of a onion, diced
1/2 cup white wine
4 cups vegetable broth, warmed
3/4 cup parmigiano cheese, grated
2 teaspoons rosemary, chopped
1 tablespoon parsley, chopped
drizzle of olive oil

In a large pan heat half of the butter and saute potatoes and onions for a few minutes.  Add rice and toast for 2 minutes, slowly add broth one ladle at a time.  Always stirring, this process will take about 20 minutes.  Add the remaining butter, cheese, rosemary and parsley.  Drizzle with olive oil and serve.

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