Potato-Risotto

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.
Ingredients

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

Directions

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.