Pototto. Potatoes risotto with bottarga and grilled herbs

Cut the potatoes into small cubes of about 2x2mm. Make sure to cut them evenly so they will cook uniformly.
Reduce the wine by half, add the chicken stock and bring to the boil.
Meanwhile, cut the lardo into fine cubes and chop the shallot.
Place the lardo in a saucepan on medium heat, sauté it softly so that it releases the fat, add the butter, the shallot and let it brown.
Add the diced potatoes (make sure they are dry if you had them in water), let any excess liquid evaporate, then add the chicken broth and the wine so to cover the potatoes.
Cook, stirring from time to time, for about about 20-30min or until the potatoes soften (depending on how big you cut them).
When the potatoes are ready, the broth should have been totally absorbed; if not strain the liquid in excess. Whisk the potatoes with some butter and Holtefjell XO (or other cheese), add the chopped lovage. To serve, grate a generous amount of bottarga and garnish with grilled herbs.

Grilled herbs
You can use any herbs you like and vary whether you like more bitter herbs or more delicate ones

Parsley
Levistic
Elder
Dandelion
Hedge garlic

Place the herbs in a steel strainer, hold it about 10 cm above the charcoal and grill the herbs so that they get a little sooty and crispy. Use to garnish the pototto.

Chef Mikael Svensson