Potato Risotto Recipe

Gordon Bailey, founding chef of P.E.I.'s Dayboat restaurant and more recently, Lot 30, uses chunks of potatoes instead of rice in this easy risotto recipe. Serve as a main course at lunch or instead of traditional mashed potatoes at a holiday dinner.

1 tbsp unsalted butter
1 cup thinly sliced shiitake mushrooms
2 tbsp finely sliced shallot
1-1/2 cups Yukon Gold potatoes cut into brunoise (approx. 5 medium sized potatoes), held in cold water until needed
10 cherry or grape tomatoes (halved)
1 cup mushroom stock (or chicken stock)
3 tbsp freshly grated Parmigiano-Reggiano cheese
Salt and fresh cracked black pepper


Step 1: Put 1 tbsp of the butter in a large heavy bottomed sauté pan set over medium high heat. When it is melted and hot, add the mushrooms tossing a few times until softened.

Step 2: Add the shallot.

Step 3: Drain the brunoise potatoes and add them to the pan. Sauté for another minute taking care to not let the vegetables brown.

Step 4: Add the stock 1/4 cup at a time stirring frequently and allowing the potatoes to absorb the liquid (2-3 minutes) before adding more. Be sure to use all the stock.

Step 5: When the potatoes are softened but still hold their shape, gently stir in the remaining 1 tbsp of butter, add the cheese and tomato. Season to taste with salt and pepper.


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