Potato Risotto with Mushrooms
| Yield: | 1 Servings |
| Categories: |
| 2 | lb | Russet potatoes, (about 8 medium) 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 | Freshly grated Parmesan cheese, (about 1-ounce) |
| Salt and freshly ground black pepper to taste |
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