Makes 2 servings. 30 minute cook time.
Goes great with Spicy Roasted Cauliflower, Smoked Green Olives and Fried Garlic.
4 Yukon gold potatoes, medium, peeled and cubed small
2 shallots, medium, finely chopped
2 garlic cloves, rasped (grated)
3-4 cups Veg stock (or chicken stock)
2 tbsp butter, separated
1 ½ cup Grana Padano or Parmigiano-Reggiano, grated
2 tsp salt
1 tsp pepper
In a frying pan, add oil, 1 tbsp butter, and shallots and cook 1 minute, then add garlic and cook another 1 minute.
Add potatoes and stock a little at a time, as if you’re making risotto. Cook until potatoes are soft and creamy.
Add 1 tbsp butter and Grana Padano and stir to melt cheese.
This recipe is adapted from Chuck Hughes' Potato Risotto with Pan-Grilled Lamb Sausages recipe (Chuck Hughes)