Potato Risotto

Date Added: Sep 3, 2010 Continental Gluten Free
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Prep Time

8 mins

Cook Time

20 mins

Ready In

28 mins



*to adjust serving size click on "serving box".


This is an adaptation on a classic risotto recipe. An Italian rice dish, made instead with diced potatoes. The result is creamy, rich, melt in your mouth. Serve this with Chef Tom's Boursin Cheese Stuffed Chicken Breast and you have comfort food at its best.


  • 2  Each Idaho Potato, cut into small cubes
  • 1
  • 3  Table Spoon(s) Clarified Butter
  • 2
  •  To Taste Salt & Pepper
  • 3
  • 1  Table Spoon(s) Garlic, minced
  • 4
  • 15  Fluid ounce(s) Chicken Stock
  • 5
  • 3  Table Spoon(s) Butter
  • 6


    1. Melt clarified butter in saute pan
    2. Once butter is heated up, add potatoes
    3. Mix around to get a little golden brown color. Season with salt and pepper
    4. Simmer the chicken stock with 1 teaspoon of minced garlic to infuse the stock with garlic flavor
    5. Lower heat, and add 9 ounces of chicken stock
    6. Reduce by half
    7. Add 4 ounces of chicken stock, Reduce by half
    8. Add 2 ounces of chicken stock, Reduce completely
    9. Turn off heat, finish with butter
    10. Season again with salt and pepper and Mix around
    11. Garnish with scallions (optional)

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