Potato risotto with mushrooms

 
                       Potato Risotto With Mushrooms
 
 Recipe By     : CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 
 Serving Size  : 1    Preparation Time :0:00
 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
                         taste
 
 To prepare the potatoes, carefully cut potatoes into thin, even slices using a 
 knife or food processor with a slicing blade. Cut the slices into 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 
 
 
 
 
 
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