Potato Risotto

I’ve survived on potatoes alone many days growing up and through college, so it’s time to make them the star of the show. So because of that, I do not want to call this just a side, but basically that’s how this is served. Not many ingredients, and not a lot of prep time, but a lot of care and attention that you don’t normally give to a side. Recipe serves 2

Ingredients :

1.5 cups finely chopped potatoes ( about 1 large potato, peeled and cut into 1/8 sided cubes, think rice size-ish)

1/2 cup finely chopped white onion (similar in size to the potatoes, see above photo)

3/4 cup chicken broth

2 oz heavy whipping cream

3 tbsp (loosely packed) fresh shaved parmesan

1 tbsp butter

1/2 tsp salt

1/4 tsp pepper

1/8 tsp cayenne

Directions :

After you assemble all the above ingredients, start a deep skillet on medium heat. Once up to temperature, melt the butter then add the onions and sauté for 3-4 minutes covered, stirring every minute or so. Next add in your potatoes, spices and broth. Stir together well and bring to a boil. Throughout the cooking you will keep the pan covered unless you are stirring, which should be done at least every minute for the whole time. Once boiling, reduce heat to simmer and cook for 10 minutes. If at any point your potatoes have absorbed all the broth feel free to add more, but you shouldn’t have to. Now add your cream, stir together and bring to a boil again. Lower heat to simmer and cook another 10 minutes. Now add your parmesan, bring to a boil add cook until its a sticky, mac and cheese type consistency, about 3 minutes. Remove from heat, garnish and serve. Feel free to double the recipe, but be careful adding too much cayenne.