In this novel twist on risotto, diced potatoes stand in for the rice. Be sure to cut the potatoes the same size so that they all cook at the same rate.
- 3-3/4 lb. Idaho potatoes
- 1/4 cup olive oil
- 1/2 cup finely chopped shallots, about 2-1/2 oz.
- 5 cloves minced garlic
- 1 Tbs. coarsely chopped thyme leaves
- 3/4 cup white wine
- 2 cups heavy cream, more if necessary
- ½ cup room temperature mascarpone, about 3-3/4 oz.
- 1/4 cup finely grated Parmigiano-Reggiano, more for garnish
- Kosher salt and freshly ground white pepper
- Peel the potatoes and cut them into 1/4-inch square x 1/2-inch long batons. Hold potatoes in cold water until ready to cook.
- Heat the oil in a large Dutch oven until it shimmers. Add the shallots and cook until it begins to soften and become translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds. Add the wine, raise the heat to high, and cook until the pot is almost dry, about 5 minutes.
- Drain the potatoes and add them to the pot with the cream. Bring to a boil, reduce to a simmer, and smooth into a single layer. The potatoes should be mostly submerged, but you should be able to see them poking up through the cream. Add more cream if necessary. Cook, undisturbed, until the potatoes are tender, 35 to 40 minutes. Just before serving, stir in the mascarpone and the grated cheese until well combined. Adjust the seasoning with salt and white pepper and serve, garnished with additional grated cheese.