Potato risotto
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 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 |
Directions
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