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Loaded Baked Potato Risotto

Fine-diced yellow potatoes are slowly simmered in white wine, chicken stock, and cream. This decadent “risotto” is made using potatoes with cheddar, sour cream, chives, and crispy bacon as flavorful garnishes.

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Potato Type: Yellow
Cuisine: American

Dish

Main Dish

Prep Time

30 Mins

Cook Time

25 Mins

Serving

Serves 8

Description

Fine-diced yellow potatoes are slowly simmered in white wine, chicken stock, and cream. This decadent “risotto” is made using potatoes with cheddar, sour cream, chives, and crispy bacon as flavorful garnishes.

Ingredients

+

Potato "Risotto"

  • 2 tablespoons (30ml) Extra Virgin Olive Oil
  • 1 cup (92g) Yellow Onions, finely diced
  • 2.5 pounds (1.2kg) Yellow Potatoes, finely diced (1/8th inch)
  • ½ tablespoon (2g) Kosher Salt
  • ½ teaspoon (1g) Freshly Ground Black Pepper
  • 1 cup (240ml) Dry White Wine
  • 2 tablespoons (24g) Potato Starch
  • 6 cups (1.5 liters) Chicken Stock
  • 1/2 cup (120ml) Heavy Cream
  • ½ cup (120ml) Sour Cream
  • ¼ cup (12g) Chives, chopped fine
  • ¾ cups (170g) Cheddar Cheese, Shredded
  • ½ pound (227g) Bacon, chopped, rendered (Turkey Bacon can be substituted or simply omit)
+

Garnish

  • As Needed Sour Cream
  • As Needed Cheddar Cheese, Shredded
  • As Needed Chives

Preparation

  1. Dice the potatoes and hold them in cold water to prevent them from oxidizing.
  2. Heat the oil in the bottom of a heavy bottom, non-stick pan over medium heat to make the risotto.
  3. Add the onions and cook for 2-3 minutes while constantly stirring until the onions begin to turn translucent.
  4. Add the potatoes and continue to cook while stirring for 1-2 minutes. It is important not to get any color on the potatoes or the onions during this time. Reduce the heat to low if need be.
  5. Season the potatoes with salt and pepper and stir them. Add the white wine and cook for 4-5 minutes while stirring or until the wine has almost evaporated.
  6. Whisk the potato starch into the chicken stock.
  7. Gradually add the stock (a little at a time) to the potatoes. Stirring constantly. Wait until the stock has almost evaporated before adding another addition of stock. Continue this process until the stock has been used and the potatoes are fully cooked but retain their shape. The stock should be creamy and slightly thickened.
  8. Add the cream and continue to cook for 5-7 minutes. Remove from the heat and adjust the seasoning if need be. Add the sour cream, chives, and cheddar cheese. Stir until all are combined, and the cheese is melted.
  9. Transfer the risotto to a serving dishes and garnish the risotto with the bacon. Additional sour cream, cheese, and chives can also be used.
  10. Serve right away and enjoy.

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Nutrition Facts Per Serving

Calories

530

Fat

30g

Sodium

940mg

Cholesterol

70mg

Vitamin C

32mg

Carbohydrates

41g

Fiber

2g

Protein

21g

Potassium

314mg

Sugar

4g

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