Potato risotto

Method

1. Pour 1.3 litres water into a large pan, add a big pinch of salt and put over a high heat to come to the boil. Meanwhile, peel the potatoes (reserving the peel) and dice into 1cm cubes. Once boiling, add the potatoes and cook for 12 minutes – they should be very tender and on the verge of being overcooked. Drain in a colander set over a large bowl, then measure out and reserve 1 litre of the cooking water.
2. Heat the oven to 200°C fan/gas 7. Put the reserved potato peel on a large baking tray and mix well with half the vegetable oil and a pinch of salt. Spread them out evenly so they’re in a single layer, then roast for 10-12 minutes, stirring and turning halfway through to achieve an even crispness. Sprinkle with salt flakes while still hot, then leave to cool.
3. Heat the remaining vegetable oil in a large saucepan, then add the onion and garlic with a generous pinch of salt and cook until the onion is softened but not coloured (about 6 minutes). Pour in the rice and stir for a minute, ensuring each grain is coated in oil, then pour in the wine and simmer until almost completely dry. Start adding ladlefuls of the warm potato cooking liquid, letting the rice absorb each ladleful before adding the next. Stir regularly (almost constantly) to release the starch from the rice – this is how you’ll achieve the creamiest texture. This process will take 20-30 minutes, so be patient.
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4. Once the rice is cooked, take off the heat and beat in the potato cubes, butter and parmesan with a wooden spoon to incorporate. The potato pieces should partly melt away into the rice, leaving little fluffy pillows that melt in the mouth. Cover with a lid and leave to sit for 5 minutes before serving. Divide among 4 bowls and finish with a grating of fresh nutmeg and a sprinkle of the crispy potato skins for texture.