along the length into ⅛-inch-thick disks, only don’t cut all the way
through (this’ll help keep the potatoes together as you do the next
step). Using a mandoline (and really, that’s the only way to do
this) fitted with the fine-julienne blade, slide the potato sliced side
down so it begins to produce little flecks like rice. You’ll have to
work hard to hold the potato together while you do this, so watch
your fingers. By the end you should have between ½ and 1 cup
potato rice; submerge it in water until you’re ready to cook or it’ll
turn brown.
In a medium pot, bring the stock to a simmer and season lightly
with salt (make sure it tastes good).
Heat the olive oil in a separate pot and add the onions over
medium heat. Sauté for several minutes until translucent and then
add the potato and stir. (If you’d been storing the potato in water,
make sure to strain it well first.)
As if you were making regular risotto, add a few ladlefuls of
stock to the pot with the potato rice until it’s covered and cook at
a low simmer (gentle bubbles), stirring every so often, for 20
minutes, adding more stock as it depletes.
After 20 minutes, begin tasting for texture: does it need more
time? Only you can know. If it’s ready, season with salt and
pepper and, off the heat, add the butter, Parmesan, and chives. If
the potato risotto is extra soupy (and this is normal) you can
strain it. Serve it in bowls while still hot.
* Richard added squid ink to turn his risotto black, but I like