Recipe By : Chef Du Jour Michel Richard Show #DJ9353
Serving Size : 4 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Russet potatoes (8 md) -- peeled
2 c Heavy cream
1/4 lb Shiitake or other fresh
- mushrooms -- ends trimmed and
- thinly diced (1/4 to 1/2)
1/4 c Parmesan cheese (1 oz) --
- freshly grated
Salt -- to taste
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" 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 1/2 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 1-1/2 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.
