Ingredients

• 2/3 cup chicken stock
• 1 pound (454g.) potatoes, peeled and cut into cubes
• 1/4 cup heavy cream
• 1 onion, chopped fine
• 1 tablespoon butter
• 1/2 teaspoon fresh rosemary, chopped
• Salt and pepper to taste

How to make Potato Risotto directions

• 1

  In a saucepan, melt butter and sauté the onion until it becomes tender. Add rosemary and potatoes. Cook until the potatoes become partly translucent, stirring frequently about 8 to 10 minutes.

• 2

  Slowly add the chicken stock and cook until the liquid is mostly absorbed and potatoes are tender, about 15 minutes. Put cream in and cook for 3 to 4 minutes or until the cream is absorbed, stirring occasionally. Season with salt and pepper and serve.