Potato risotto

A stunning preparation of potato that your guests will love. By not washing the potatoes after cutting them, the potato starch can create a smooth and creamy risotto.

Makes 500g.

Potato risotto

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potatoes, Nicola



shallot, finely chopped



olive oil



white wine



Parmesan cheese, grated




As needed:


salt and pepper

Preparation method

  • Wash the potatoes thoroughly.
  • Leave the skin on and neatly dice the potatoes (perfect brunoise).
  • Immediately place the potato cubes into vacuum sealer bags with 20% water in relation to the weight of the potatoes.
  • Pull vacuum and steam at 100°C for seven minutes.
  • Immediately cool in ice water.
  • Gently fry the shallot in the olive oil.
  • Deglaze with the white wine and reduce.
  • Add the potatoes and cook for four to five minutes until al dente.
  • Finish with the Parmesan cheese and butter.
  • Season to taste with salt and pepper.

Serving suggestions

  • In a composition with components of porcini mushrooms, asparagus, and browned butter.
  • In a composition with components of tomato, milk, and basil.
  • In a composition with components of carrots, celeriac, and veal jus.

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