Potato Risotto
Serves 2
I’m not going to lie: this recipe takes work. It requires that you
slice potatoes very thin, then hold the slices together as you drag
them over a Japanese mandoline to produce uniform flecks of
potato rice. If you get past that challenging step (even Richard cut
his finger doing it), the rest is easy. The result is something really
unusual: a surprisingly light dish that combines the best elements
of risotto and mashed potatoes and turns them on their head. By
itself, this makes a nice first course; as an entrée, it should be
paired with something more substantial, such as seared scallops.1 pound large Yukon Gold potatoes, washed and peeled
1 quart chicken stock or Mushroom Stock
Kosher salt
3 tablespoons olive oil (or enough to coat the bottom of the
pan)
½ large yellow onion, finely chopped
Freshly ground black pepper
2 tablespoons unsalted butter
½ cup grated Parmesan cheese
1 tablespoon minced chives*Begin by cutting the potatoes into rice. First, slice each potato