Cheddar and potato risottoApart from some knife skills, there’s little technique required to make this. What’s more important are some humble but good-quality ingredients and a daringly liberal hand with the butter. Add the potatoes, stir to combine, then pour in the wine and cook, stirring, until it’s all but evaporated. Remove from the oven, season with the lemon zest, garlic, salt and pepper, then blitz to a coarse crumb. Fish out and discard the garlic and thyme, then blitz the rest and set aside.

Source: The Guardian January 22, 2022 12:19 UTC