Potato risotto

Yield: 1 servings

Measure Ingredient
4 \N Idaho Potatoes, peeled and finely diced
1 tablespoon Chopped shallots
1 tablespoon Olive oil 3 cups heavy cream
2 tablespoons Parmesan cheese
½ tablespoon Fresh chopped lemon thyme salt and pepper to taste

Blanch Idaho Potatoes by boiling for 7 minutes, then drain and set aside. Saut shallots in olive oil over medium heat 3 minutes or until soft. Add cream and boil rapidly until mixture thickens and is reduced by ¼. Stir in cheese, potatoes, thyme, salt and pepper to taste.

(Makes 4 servings)

From the files of Al Rice, North Pole Alaska. Feb 1994 Submitted By LAWRENCE KELLIE On 12-31-94

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