This risotto is made in the same way as the classic type, except using potato instead of rice, and stuffed inside a crispy skin to provide a different flavour and texture. The addition of leeks pay homage to the classic leek and potato soup. This dish would be just as at home on a gastropub menu as a fine dining menu.
Ingredients
- 3 large Maris Piper potatoes
- 1 leek
- 2 baby leeks
- 500ml reduced golden chicken stock
- 50g unsalted butter
- 80g grated parmesan
- 1 small white onion
- 100ml milk
- 50g corn flour
- Oil
- Salt