Photo by CrzyFrnchy
CrzyFrnchy's Notes:
Expand6 cups chicken stock; Ask a question about this ingredient
2 tbsp olive oil; Ask a question about this ingredient
1 medium yellow onion, diced; Ask a question about this ingredient
2 cloves garlic, grated; Ask a question about this ingredient
2 pounds starchy potatoes, such as Yukon Gold, peeled and diced into small, equally sized pieces; Ask a question about this ingredient
3 tbsp curry powder; Ask a question about this ingredient
1 tbsp smoked paprika; Ask a question about this ingredient
1/2 cup white wine; Ask a question about this ingredient
1/2 tbsp chili oil (optional); Ask a question about this ingredient
4 tbsp creme fraiche; Ask a question about this ingredient
2 tbsp fresh cilantro, chopped; Ask a question about this ingredient
Place stock in large pot over medium heat and bring to a boil. Lower heat to low and leave stock, covered, to keep warm.
Ask a question about this stepWhile stock warms up, heat olive oil in skillet on medium-high heat. add onion and let sweat until translucent and beginning to soften, about 5 minutes. Add garlic, potatoes, curry, and paprika and stir.
Ask a question about this stepAdd wine stir. Wait until all liquid has been absorbed and alcohol has cooled off.
Ask a question about this stepAdd one ladle of stock to skillet, stirring. Wait for all liquid to be absorbed before adding another ladle of stock. Keep adding ladles of stock, waiting for liquids to be absorbed in between, until potatoes are soft to the bite but still holding their shape. You may have some broth left over.
Ask a question about this stepRemove risotto from the heat and, if using, add chili oil. You can add more or less to taste.
Ask a question about this stepIn a separate bowl, combine creme fraiche and cilantro. Serve risotto immediately with a generous dollop of creme fresh on top.
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Aldo Sohm is the award-winning Chef Sommelier at Le Bernardin in NYC.
