Just Like The Real Thing: Potato Risotto

There are few other dishes that intimidate me quite as much as Risotto. I think it might have to do with the fact that when it comes risotto, timing is everything. The slightest misstep results in a yucky sticky mess. I know that practice makes perfect, so believe me, I'm practicing a lot. One day I’ll be able to make delicious creamy risotto with my eyes closed (hopefully). Until then, here is a recipe for a Potato “Risotto” which has all the creamy deliciousness of the real thing without the yucky sticky mess failure part. It is easy to make and REALLY yummy. It’s a great side dish, although, I wouldn’t think twice about eating it by itself.

Potato Risotto 

• 4 Medium sized Potatoes, peeled and cut into small cubes
  
• 1 Yellow Onion, chopped
  
• 2 Cups Warm Vegetable Stock (Like Swanson’s)
  
• ½ Cup Heavy Cream
  
• ¼ cup Parmesan Cheese
  
•  2 Tbs. Olive Oil

In a large skillet, heat olive oil and add potatoes. Cook until golden. Add onion and cook for two minutes. Add vegetable stock. Lower heat and cook until liquid has evaporated. Add heavy cream and let simmer. Sprinkle with Parmesan and add salt/pepper to taste. 

Enjoy!