Idaho® Potato "Risotto" with Smoked Trout | Idaho Potato Commission

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium Spanish onion, peeled, finely chopped
• 3 to 4 shallots (about 1⁄4 cup), peeled, finely chopped
• 3 garlic cloves, peeled, minced
• 1 1⁄2 cups sliced Trumpet Royale mushrooms
• 1 1⁄4 teaspoons kosher salt, divided
• 10 grinds black pepper (about 1⁄2 teaspoon), divided
• 3 sprigs fresh lemon thyme (about 1 tablespoon)
• 2 large Idaho® russet potatoes (about 3 cups), peeled, shredded, drained
• 1 cup dry white wine
• 1 cup chicken stock
• 3⁄4 cup heavy cream
• 2 tablespoons salted butter
• 1⁄2 cup grated Parmigiano-Reggiano cheese
• 3 tablespoons finely minced fresh chives
• 1 whole Idaho smoked trout, skin removed, deboned, cut in large pieces
• 2 tablespoons white-truffle oil
• 2 ounces golden caviar
• Chives for garnish