Potato Risotto Recipes

Steps:

• To make the sausages: Parboil the sausages for about 5 minutes in a pot of boiling water. Drain.
• Place a large pan on medium-high heat. Coat the bottom of the pan lightly with canola oil. Tear off rosemary needles roughly and toss into pan. Add sausages and pan-grill until browned on all sides, turning as needed. By the time the sausages are ready, the risotto will be ready.
• To make the risotto: Wash and cut the potatoes into small cubes. No need to peel. Put potatoes in a saucepan, and cover with water. Add a sprinkle of salt. Bring to a boil over high heat, turn heat down and simmer about 5 min until al dente. Drain.
• Heat the oil in a heavy, medium-sized saucepan over medium heat. Add the minced shallot, drained potatoes, with a pinch salt, and one ladleful of stock. Cook, stirring continuously, until the stock is almost fully absorbed.
• In a separate pan, saute the mushrooms in a bit of olive oil and toss gently until they begin to brown.
• Continue to add the stock to the potato mixture, one ladleful at a time, or until the potato is tender and creamy on the outside, about 5 to 10 minutes. Test it. If it's too soft, you won't need to add any more liquid. If it's still got a bite in the middle, you can add a bit more stock.
• Add the mushrooms, and cheese, and stir. Add the butter, and continue stirring, adding a bit more stock if needed. Begin to 'press down' into the risotto with your spoonula so that some of the potatoes get mushed which will help to build that 'creamy' texture. Finally, add a handful of washed baby greens (arugula or baby spinach) and stir until just wilted. Season with salt, and pepper, to taste.
• Place a spoonful of risotto on a warm plate and top with a single large juicy lamb sausage.

Steps:

• Spray 3-quart nonstick saucepan with cooking spray.
• Heat wine to boiling in saucepan over medium-high heat.
• Cook onion and garlic in wine 3 to 4 minutes, stirring frequently, until onion is tender.
• Stir in rice.
• Cook 1 minute, stirring constantly.
• Stir in sweet potato and 1/2 cup of broth.
• Cook, stirring constantly, until liquid is completely absorbed
• Stir in 1/2 cup additional broth.
• Continue cooking about 20 minutes,stirring constantly and adding 1/2 cup of broth at a time after previous additions have been absorbed until rice is creamy and tender.
• Remove from heat.
• Stir in remaining ingredients.

Steps:

• Melt butter in heavy large saucepan over medium heat. Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes. Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper. Add 1 1/2 cups chicken broth; bring to boil. Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes. Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes. Stir in cheese and chives. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature. Rewarm over medium heat, stirring often.
• Sprinkle steaks with coarse salt and pepper, then chopped thyme. Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, adding more oil as needed, 3 to 4 minutes per side for medium-rare.
• Divide potato risotto among plates. Place steaks on plates and serve.

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add onion; cover and cook until soft and translucent, stirring occasionally, about 7 minutes.
• Add potato cubes and cayenne pepper; sprinkle with coarse salt and pepper.
• Add 1 1/2 cups chicken (or beef) broth; bring to boil.
• Reduce heat to medium and simmer until potatoes are almost tender, adding more chicken (or beef) broth by tablespoonfuls if dry (mixture should be creamy with some sauce, not dry), about 8 minutes.
• Add cream and simmer until potatoes are tender but still hold their shape, stirring often, about 10 minutes.
• Stir in cheese and chives.

Steps:

• 6. For the risotto- Heat a medium pot (2-4 qts) over medium heat, once hot, add just enough oil to coat and allow it to warm up. 7. Add the minced shallot along with a pinch of salt and cook until slightly translucent. 8. Add the diced potato to the pot and just enough stock to cover. 9. Bring this to a slight simmer and stir slowly, but continuously until the potatoes are just fork tender and the surrounding liquid is viscous and gooey. Adding stock in small amounts throughout the process as needed. It should take around 6-8 minutes. 10. Add the Parmigiano, butter and olive oil, and stir to combine. Season with salt if desired.