- 600 g potatoes
- 300 g Vialone nano rice
- 160 g milk
- seed oil
- extra virgin olive oil
- coarse salt
For the recipe of potato and thyme risotto, peel 500 g of potatoes, cut them into slices and boil them in plenty of boiling salted water for 20 minutes. Drain and blend them with 1 ladle of their cooking water and milk. Bring a saucepan of water to the boil with a pinch of salt. Toast the rice in a saucepan with 2 tablespoons of olive oil and a pinch of salt for 2-3 minutes; add 2 ladles of salted boiling water
and cook the rice for 13-14 minutes, stirring occasionally and adding salt water.
Cut the remaining potatoes, without peeling them, into very thin slices (the ideal would be to use a mandolin)
and rinse them in water.
Dry them on kitchen paper, lightly flour them and fry them in plenty of seed oil for a couple of minutes, until they begin to turn golden. Stir the risotto with the potato cream and perfume it with the leaves of a couple of thyme sprigs. Distribute it on the plates, garnished with crispy chips and brought to the table.
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