Loaded Baked Potato Risotto

Directions

1. Dice the potatoes and hold them in cold water to prevent them from oxidizing
2. Heat the oil in the bottom of a heavy bottom, non-stick pan over medium heat to make the risotto
3. Add the onions and cook for 2-3 minutes while constantly stirring until the onions begin to turn translucent
4. Add the potatoes and continue to cook while stirring for 1-2 minutes. It is important not to get any color on the potatoes or the onions during this time. Reduce the heat to low if need be
5. Season the potatoes with salt and pepper and stir them. Add the white wine and cook for 4-5 minutes while stirring or until the wine has almost evaporated
6. Whisk the potato starch into the chicken stock
7. Gradually add the stock (a little at a time) to the potatoes, stirring constantly. Wait until the stock has almost evaporated before adding another addition of stock. Continue this process until the stock has been used and the potatoes are fully cooked but retain their shape. The stock should be creamy and slightly thickened
8. Add the cream and continue to cook for 5-7 minutes. Remove from the heat and adjust the seasoning if need be. Add the sour cream, chives, and cheddar cheese. Stir until all are combined and the cheese is melted
9. Transfer the risotto to a serving dish and garnish the risotto with bacon. Additional sour cream, cheese, and chives can also be used.
10. Serve right away and enjoy!