Recipe - Potato Risotto With Mushrooms

2 pound Russet potatoes, (about 8
medium) peeled
2 cup Heavy cream
One fourth pound Shiitake or other fresh
mushrooms, ends trimmed and
thinly minced (One fourth to 1/2)
One fourth cup Freshly grated Parmesan
cheese, (about 1ounce)
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 One half 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 One half 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

Recipe by: CHEF DU JOUR MICHEL RICHARD SHOW #DJ9353 Posted to MCRecipe
Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97