Potato Risotto With Mushrooms

Potato Risotto With Mushrooms

9353 Serving Size :

1 Preparation Time :

Categories : Tvfn

Amount Measure Ingredient -- Preparation Method -- -- --

2 Pounds russet potatoes -- (about 8 medium)

peeled

2 Cups heavy cream

1/4 Pound Shiitake or other fresh mushrooms -- ends trimmed and thinly diced (1/4 to 1/2) 1/4 Cup freshly grated Parmesan cheese -- (about 1-ounce)

Salt and freshly ground black pepper to

1/8 inch wide strips. Cut the strips crosswise into very fine dice the size of rice grains. As the potatoes are cut, place them in a large bowl of cold water. (This can be prepared ahead to this point and set aside at room temperature in the bowl covered with cold water.) To cook, bring

1 cup of the cream to a boil in a heavy large nonstick saucepan over mediumhigh heat. Drain the potatoes and add them to the cream. Simmer gently, adjusting the heat, until the cream is absorbed, stirring occasionally. Pour in

1/2 of the remaining cream with all of the mushrooms. Simmer gently until the cream is absorbed, stirring occasionally. (This can prepared to this point about 1 1/2 hours ahead and set aside at cool room temperature.) To serve, bring to a simmer and pour in the remaining cream. Simmer until thickened and the cream is absorbed (the potatoes will start to meld together), for about 20 minutes. Stir in the Parmesan. Season with salt and pepper. Mound in a vegetable dish or spoon out onto

4 to 6 large plates with an entree. Serve immediately. Yield:

4 to 6 servings - - - - - - - - - - - - - - - - - -