Sunday, December 02, 2007

Potato Risotto

3 medium red, 3 medium gold potatoes
(chopped to small dice, slightly undercooked)
1 tbs butter
1 shallot, finely diced
½ cup pine nuts
1 cup dry white wine
1 ½ cups whipping cream
2 tbs basil pesto
½ cup asiago cheese
kosher salt/fresh ground pepper

In a very large saucepan or pot (a stainless steel wok also works well), melt butter over medium heat. Add shallot and pine nuts. Sautee for 3 minutes. Add wine and simmer to reduce by 3/4. With a wooden spoon, stir in whipping cream. Bring mixture back up to a simmer and allow to cook until it’s reduced by ¼. When reduced, add cooked potatoes. Continuing to simmer, stirring frequently, but gently, until saucy. Stir in pesto and asiago. Season with salt and pepper. Serve immediately.

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