This novel recipe was developed by Cal Stamenov, Executive Chef at Bernardus Lodge in Carmel Valley, CA. It's an adaptation of risotto, an Italian rice dish, made instead with diced Yukon Gold potatoes. The result is creamy, rich, and melt-in-your-mouth: delicious comfort food at its most elegant.
|4 cups||heavy cream|
|6 medium||Yukon Gold potatoes (peeled)|
|1/4 cup||goat cheese|
|3 teaspoons||minced fresh garlic (divided)|
|1/4 cup||vegetable stock or water|
|1/2 cup||Parmesan cheese|
|Salt and freshly ground pepper (to taste)|
|2 pounds||assorted braising greens or Earthbound Farm Organic Baby Spinach|
|2 tablespoons||extra-virgin olive oil|
|Parmesan cheese (as garnish)|
|extra-virgin olive oil (as garnish)|
Place the cream in a large saucepan.
Slice matchstick potatoes on a mandoline, and then cut the strips into small dice. Alternately, use a knife and cut the potatoes into a small dice by hand. Add the diced potatoes to the cream as you go to prevent discoloration.
Add 2 teaspoons of minced garlic, the vegetable stock, and goat cheese to the pan with the cream and potatoes. Cook over medium heat until the potatoes are tender, about 30 minutes. Remove from the heat and add the cheese. Season to taste with salt and pepper. Keep warm.
Chop the braising greens. Place the greens, 2 tablespoons of water, the remaining garlic, and the olive oil in a large skillet. Cook over medium-high heat until the greens wilt and are tender. Depending on the size of your pan, you may need to do this in batches.
Spoon the greens over the warm potato risotto. Garnish with shaved or grated parmesan, and a few drops of olive oil, if desired.