Potato risotto

Clean and peel the potatoes and cut them in small dice; the smaller the dice, the faster they cook.

Have the seasoned chicken stock heated and on standby before starting.

Melt enough butter to coat the bottom of the pan.

Add the white onions and sweat until translucent and tender.

Add the minced garlic after the onions, since it would burn if added first; sweat about 30 seconds until it smells. Season with a little salt and pepper.

Add the potatoes and cook to start releasing their starch, as in toasting the rice, until starch sticks to the bottom of the pan.

Variation: add white wine at this point, or red wine (with beets) for an earthier red risotto.

Add a little stock, just enough to coat the bottom of the pan. Do not stir constantly, or the potatoes break down into mashed potatoes; cook slowly.

Taste the potatoes for doneness and add a little more stock and salt as needed; seasoning intensifies as the liquid reduces.

Cook until the potatoes are al dente, holding their shape with a little bite.

Turn off the heat, add more butter and stir to pull out the last starch and thicken.

Stir in the Parmigiano Reggiano, reserving some; plate and finish with more cheese.