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The secret to this potato skillet is to choose firm potatoes so they don’t lose their texture when cooked.

Photo credit: © Eatwell101.com

Ingredients list for the potato risotto

• 1 lb. (450g) potatoes, peeled and diced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 shallots, minced
• 3 cloves garlic, minced
• 2 small carrots, diced
• 1 tomatoe, diced
• A handfull button mushrooms, sliced
• 1/2 small leek, sliced
• 1/3 cup (70ml) white wine (optional)
• 1 cup (250ml) vegetable broth
• 1/3 cup (70ml) liquid cream
• 1/2 coffee spoon Italian spice blend (rosemary, thyme, oregano)
• Fresh cracked pepper, to taste
• Parmesan shavings

Directions

1. In a large skillet, heat butter and olive oil and sweat shallot and garlic for 2 minutes over medium heat and deglaze with white wine. Allow the sauce to reduce and add carrot and continue cooking for 3 minutes.

2. Stir in the potatoes and simmer for 5 minutes. Add diced tomato, sliced leek and season with Italian spices. Cook for 2 minutes.

3. Pour vegetable broth and simmer gently for 10 minutes, or until potato is cooked al-dente. Adjust seasoning. Meanwhile, fry mushrooms with a dollop of butter in a separate skillet.

4.Add cream and mushrooms to the potatoes, then season generously with salt and pepper and cook for 2 to 3 minutes more. Serve hot, garnished with Parmesan shavings, and a drizzle of olive oil, if desired.

Note: Choose firm potatoes (we used red potatoes) that will hold their shape well, and monitor cooking carefully. Stop the cooking as soon as potatoes are al-dente, otherwise you want mashed potato.

Photo credit: © Eatwell101.com