• Potato Risotto with Chef Gary Danko


    • Ingredients
    • Leeks, white part cut brunoise
      1 cup
    • Olive oil
      2 Tbsp.
    • Russet potato, cut brunoise
      1 qt.
    • Dry white wine
      ¼ cup
    • Chicken stock or water
      3-4 cups
    • Rendered bacon pieces (optional)
      as needed
    • Salt
      to taste


    1. In a shallow pan, sweat the leeks in the olive oil over medium slow heat until tender with no color or browning.
    2. Add the potato then deglaze the pan with white wine. When the potato has soaked in the wine, gradually add your liquid of choice; about 2 ounces at a time, constantly stirring. It is very important not to add too much liquid.
    3. Let the potato take in the liquid before adding more. Taste the potato for doneness. If adding rendered bacon do so now.