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Full Online Book HomeLearning KitchenVegetables - Potato - Potato Risotto With Bacon-cream Sauce
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Vegetables - Potato -  Potato Risotto With Bacon-cream Sauce Post by :E-Butler Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2131

Click below to download : Vegetables - Potato - Potato Risotto With Bacon-cream Sauce (Format : PDF)

Vegetables - Potato - Potato Risotto With Bacon-cream Sauce

Sauce:
3 bacon slices, chopped
1/2 cups chopped onion
1/3 cup dry white wine
1/4 cup apple cider vinegar
1 cup whipping cream

Potatoes:
2 tablespoons (1/4 stick) butter
1 1/2 cups chopped onions
2 garlic cloves, minced
1 1/2 pounds russet potatoes, peeled, cut into 1/3 inch cubes
1 cup chicken stock
2/3 cup freshly grated Parmesan (2 ounces)
1/4 cup mascarpone


Sauce: Saute bacon and onions in heavy medium skillet over medium heat until bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon-onion mixture to small bowl. Pour off drippings.

Add wine and vinegar to skillet. Bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 3 minutes. Add cream and bacon onion mixture and simmer until reduced to sauce consistency, stirring occasionally, about 4 minutes. Season to taste with salt and pepper (Can
be made 1 day ahead... cover and refrigerate).

Potatoes: Melt butter in heavy large saucepan over medium heat. Add 1 1/2 cups onions and saute 5 minutes. Mix in garlic. Add potatoes and saute 3 minutes. Mix in stock. Cook until potatoes are tender and most of liquid is absorbed, stirring occasionally, about 20 minutes. Mix in Parmesan and
mascarpone. Season to taste with salt and pepper.

Rewarm bacon sauce. Spoon potato risotto onto plates. Drizzle sauce over.

Serves 4

BA, 1/99, p. 110
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