Chef Alex (Alessandro) Stratta of Alex at Wynn Las Vegas was awarded a $10,000 donation in his name to the LA Chapters of City Meals On Wheels for this winning dish at the Idaho Potato Commission's Chef Challenge at the 27th annual American Wine and Food Festival.
- For the Roasted Chicken Jus
- Yield: 3 quarts
- 1/2 cup grape seed oil
- 40 pounds chicken backs and necks
- 4 heads of garlic, cloves unpeeled
- 1 pound - unsalted butter, cut into cubes
- 10 gallons chicken stock
- 1 bunch fresh thyme
- For the Potato Risotto
- 1 cup leeks, white only (1/4-inch pieces)
- 3 tablespoons bone marrow
- 2 tablespoons unsalted butter
- 4 cups Idaho® potatoes, small diced potato rice
- 12 cups dried porcini-infused chicken stock
- 1 cup dried porcini mushrooms
- 1 cup dry white wine
- Salt and pepper to taste
- Finishing the Risotto
- 4 ounces Idaho potato Risotto (par cooked)
- 2 ounces potato-chicken stock liquid
- 2 tablespoons soft unsalted butter
- 2 tablespoons reserved porcini mushroom, small dice
- 2 tablespoons Mascarpone cheese
- 1 tablespoon 5-year grated Parmigiano
- Salt and pepper to taste
- For the Garnish
- 1 to 2 pieces of shaved 5-year Parmigiano
- 1 chervil leaf
For the Roasted Chicken Jus:
- Heat roasting pan over high heat and add the oil, allowing it to get smoking hot. Add the cut up chicken pieces (skin on) and allow them to color evenly until light, golden brown. Add garlic and roast until light brown.
- Degrease the roasting pan. Place bones and garlic back in pan with the butter and continue to roast the bones until dark golden brown (exercise care not to burn chicken).
- Once evenly browned, degrease again and add the bones back to the pan. Deglaze with 1/2 gallon of stock and stir well to get all of the scrapings off the bottom of the pan, and then reduce by half. Add enough stock to just cover the bones well, add the thyme and simmer and bake, uncovered at 350° F until the stock reduces to rich broth consistency (3 ½ hours). Stir the bones every half hour to assure even cooking. Do not degrease.
- Once the stock has been cooked thoroughly, allow the bones 15 minutes to infuse in the stock. Strain first through a china cap and then through a china cap. Stir the jus well to incorporate all of the fat evenly and divide into Cryovac bags. When using the finished jus, be sure to always have the fat with the stock for maximum flavor.
For the Potato Risotto:
- Heat the2 tablespoons of butter in a heavy pan over low heat and add the leeks and salt and pepper. Sweat leeks slowly until translucent and add the marrow. Add the potato and coat well with mixture. Stir and cook until mixture becomes translucent.
- Simmer the stock and the dried porcini mushroom in another pot on side; steep for 1 hour.
- Add the wine to leek and potato mixture and reduce again. Add enough of the infused stock to just cover the potato and stir. Turn the heat to medium and stir continuously until the stock is absorbed. Repeat process three times, until potato begins to soften. This should cook for no more than 12 minutes.
- Once the potato is 'al dente', add 4 cups of chicken stock, and then strain the potato through a perforated baking dish and reserve the chicken stock potato liquid for pickup. Cool down "potato rice" and portion it out into 4 ounce cups and reserve until pickup.
Finishing the Risotto:
- Moments before serving the dish, heat up the potato-chicken stock liquid and add the potato and cook for about 1 minute.
- Turn off the heat and add the Mascarpone with the butter, stir until completely blended in, and return to the flame.
- Adjust the seasoning and finish with the 5 year Parmigiano (do this OFF the heat).
Plating the dish:
- Spoon the creamy potato risotto in the center of a bowl and garnish the center with the shaved Parmigiano.
- Drizzle the chicken jus around the potato risotto and garnish with shards of cheese, and chervil.
- Serve immediately.
Yield: 6 appetizers or 10 side dishes