Potato Risotto Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4: Idaho Potatoes, peeled and finely diced
1 tbsp: Chopped shallots,
1 tbsp: Olive oil 3 cups heavy cream,
2 tbsp: Parmesan cheese,
1/2 tbsp: 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 1/4. Stir in cheese, potatoes, thyme, salt and pepper to
taste.
(Makes 4 servings)
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
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 1/4. Stir in cheese, potatoes, thyme, salt and pepper to
taste.
(Makes 4 servings)
From the files of Al Rice, North Pole Alaska. Feb 1994
Source from luhu.jp
Tags
Vegetables