- Baked potato stock
- 150g baked potato skin from jacket
- 1 litre brown chicken stock
- Risotto
- 20g fine perfect dice shallot
- 50g fine dice potato washed for 30 minutes then vac and cooked 72 c for half an hour
- 15g parmesan
- 8g laverstoke park mozzarella diced
- 5g butter
- Garnish
- 6 x small girolle
- 1 x garlic scrape cut in half
- Crispy potato skin
- One x oyster leaf
Baked potato risotto
Ingredients
Method
Baked potato stock
Bake the potato skins until toasted
Bring the stock up the boil add the potato skin and infuse for 30 minutes
Risotto
In a small pan add the butter
Sweat the shallots of for one minute
Then add the potato and 100mls of the stock simmer until reduced
Check seasoning
Then add the parmesan and stir in season then add the mozzarella fold in and serve
Garnish
Cook the girolle and garlic scrapes in emulsion check for seasoning
Bake the potato peeling for 10 minutes until crispy
Place the girolle and scrapes on top of the risotto then add the oyster leaf then add the crispy potato skin and serve
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