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Potato Risotto al Salto with Roasted Tomato Sauce
Course:
Main Course
Cuisine:
Mediterranean Inspired
Keyword:
al salto, potato, risotto, tomato sauce
Servings:
4
people
Author:
Steve Paris
A dish of potato, rice, and tomato sauce doesn't sound anywhere near as impressive as this risotto al salto turned out to be. Pan-frying leftover potato risotto transformed it from something good to something outstanding.
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Ingredients
Roasted tomato sauce
4
tomatoes
1
red bell pepper
4
cloves
garlic
2
Tbsp
soy sauce
2
Tbsp
olive oil
1
tsp
smoked paprika
3
anchovies
1
Tbsp
red wine vinegar
Potato risotto
600
g
potatoes
1
tsp
salt
1.5
litre water
500
ml
chicken stock
1
onion
5
cloves
garlic
10
g
butter
to cook the onions and garlic
300
g
arborio rice
or carnaroli will work just as well
1
Tbsp
vegetable oil
200
ml
nigori sake
or normal sake, or white wine
80
g
parmesan cheese
grated
60
g
butter
to stir into the risotto
1/4
cup
finely chopped parsley
120
g
butter
30 g to fry each risotto pancake
Topping
1/2
cup
parmesan cheese
grated
Instructions
Roasted tomato sauce
Preheat the oven to 120 degC.
Peel and coarsely chop the garlic.
Halve the tomatoes lengthways and cut out any solid core.
Quarter the red bell pepper and trim off the stalk and pith.
Lay the tomatoes and red bell peppers on a baking tray. Sprinkle the chopped garlic on to the each tomato and pice of bell pepper.
Drizzle the soy sauce and olive oil over the tomatoes and peppers.
Put the tray in the oven and roast for 1.5 hours.
Remove the tray from the oven and allow to cool.
Blend the tomatoes and red bell peppers together with the paprika, chilli, vinegar, and anchovies.
Potato risotto
Peel the potatoes and cut into cubes about 1cm square.
Add the potatoes to a saucepan with the litre of water and 1 tsp salt.
Place the saucepan over a medium heat and bring the water up to a vigorous simmer, but not quite a boil.
Simmer the potatoes for 10 to 15 minutes, or until the cubes get soft, but not yet breaking up.
Strain the potatoes, retaining the cooking water in another saucepan. Set the potato cubes aside.
Add the chicken stock to the potato water and keep warm.
Finely dice the onion and the garlic.
In a high sided fry pan or wok, sauté the onions and garlic in 10 g of butter over a medium heat until transparent but not brown.
Add the rice and stir fry until the rice becomes more opaque and smells fragrant and nutty, about 5 minutes.
Add the sake (or white wine) to deglaze. Stir until the wine has been absorbed.
Add half a cup of the potato and chicken stock and stir.
When the stock has been absorbed, add another half cup of stock and stir.
Repeat until the rice is al dente. If you run out of stock, use water or more chicken stock.
Add the potato cubes, butter, and 60 g of the parmesan and stir together until the butter and cheese has melted and integrated.
Check seasoning and adjust if necessary. It should be OK because the parmesan is quite salty.
Add the finely chopped parsley and stir in.
Place a lid on the pan and let sit for 5 minutes.
Potato risotto al salto
Oil the surface of two plates to aid us in flipping the risotto “pancake”.
Melt the butter in a non-stick pan or well seasoned skillet.
Put about 1.5 cups of risotto into the pan. Spread evenly so that it is like a thick pancake.
Cook until well browned.
Using a spatula, carefully make sure the risotto is not stuck to the pan.
Put an oiled plate over the risotto and flip the pan so that the risotto pancake falls onto the plate.
Place the other plate over the risotto pancake and flip again so that the risotto pancake has its uncooked side up.
Put the pan over the plate and flip again, returning the pancake to the pan uncooked side down.
Cook until well browned.
To transfer the risotto pancake to a plate, either slide the pancake out of the pan on to a plate, or invert the pan over a plate as above.
Plating
Top with roasted tomato sauce and sprinkle with the remaining parmesan cheese.
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