Rating: 5 stars
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  • 5 star values: 1

Potato Risotto hails from Restaurant 301 in the Hotel Carter in Eureka, California when chef Mark Carter made an interesting herb-scented "risotto" out of diced potatoes instead of rice.

Mark Carter, Eureka, California
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel potatoes and cut into 1/4-inch cubes; put in a large bowl and cover with water.

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  • In a 5- to 6-quart pan over medium heat, melt butter. Add shallots and garlic and stir until shallots are limp, about 1 minute.

  • Drain potatoes and add to pan, along with thyme and rosemary. Stir often until potatoes appear slightly translucent, about 8 minutes.

  • Add broth and stir often until potatoes are tender to bite and have absorbed most of the liquid, 12 to 15 minutes. Add cream and stir often until almost all is absorbed, 2 to 4 minutes. Add salt and pepper to taste.

Chef's Notes

Prepare through step 3 up to 2 hours ahead; cover and let stand at room temperature. Reheat and continue.

Source

Restaurant 301 Hotel Carter

Nutrition Facts

160 calories; calories from fat 43%; protein 3.9g; fat 7.7g; saturated fat 4.7g; carbohydrates 19g; fiber 1.8g; sodium 57mg; cholesterol 24mg.
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