Idaho® Potato and Leek Risotto with Porcini Mushroom and Parmigiano | Idaho Potato Commission

Ingredients

• For the Roasted Chicken Jus
• Yield: 3 quarts
• 1/2 cup grape seed oil
• 40 pounds chicken backs and necks
• 4 heads of garlic, cloves unpeeled
• 1 pound - unsalted butter, cut into cubes
• 10 gallons chicken stock
• 1 bunch fresh thyme
• For the Potato Risotto
• 1 cup leeks, white only (1/4-inch pieces)
• 3 tablespoons bone marrow
• 2 tablespoons unsalted butter
• 4 cups Idaho® potatoes, small diced potato rice
• 12 cups dried porcini-infused chicken stock
• 1 cup dried porcini mushrooms
• 1 cup dry white wine
• Salt and pepper to taste
• Finishing the Risotto
• 4 ounces Idaho potato Risotto (par cooked)
• 2 ounces potato-chicken stock liquid
• 2 tablespoons soft unsalted butter
• 2 tablespoons reserved porcini mushroom, small dice
• 2 tablespoons Mascarpone cheese
• 1 tablespoon 5-year grated Parmigiano
• For the Garnish
• 1 to 2 pieces of shaved 5-year Parmigiano
• 1 chervil leaf