POTATO RISOTTO RECIPES

Steps:

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

Steps:

• Heat the oil in a large saucepan over medium heat. Add the onion, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until soft, 3 to 5 minutes.
• Add the sweet potatoes and garlic and cook, stirring occasionally, for 1 minute.
• Add the rice and cook, stirring, for 2 minutes. Add the wine and cook, stirring frequently, until absorbed.
• Measure 3½ cups of water. Add ¾ cup at a time and cook, stirring occasionally and waiting until each addition is absorbed before adding the next. It should take 25 to 30 minutes for all the water to be absorbed.
• Stir in the Parmesan and oregano.