Chef Chuck Hughes shared with us this Potato Risotto recipe from his new cookbook, Chuck’s Home Cooking. This recipe is a fun twist on risotto, and my kids love to make and eat it. Slowly cook the potatoes until they’re fully cooked but still firm with some bite and super creamy like a perfect risotto. Simple and fast, this makes a great last-minute side dish.
Potato Risotto
Serves: 4 to 6
Ingredients:
- 4 cups vegetable stock 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, smashed and chopped
- 8 cups diced peeled Yukon Gold potatoes
- 1½ tablespoons fresh thyme leaves
- 1 tablespoon kosher salt
- 1 teaspoon freshly cracked black pepper
- 5 tablespoons salted butter
- 1 cup grated Grana Padano cheese, plus more for garnish
Directions:
- In a medium saucepan, bring the vegetable stock to a simmer.
- Heat the olive oil in a medium pot over medium-high heat. Once the oil is hot, add the onions and cook for about a minute, until soft and translucent. Add the garlic and cook for another 30 seconds, stirring constantly. Add the potatoes, thyme, salt, and pepper and stir well to combine. Reduce the heat to medium-low.
- Add 1 cup of the simmering vegetable stock to the potatoes and simmer gently, stirring, until most of the stock is absorbed, 3 to 4 minutes. Repeat, adding 1 cup of stock at a time and stirring until the potatoes are soft and creamy but not falling apart, 15 to 20 minutes total. You may not need all the stock. Add the butter and cheese and stir until both are fully incorporated. Remove from the heat and adjust the seasoning.
- Serve the potato risotto with a little more cheese over top.
