Idaho® Potato Risotto with Micro-herb Salad | Idaho Potato Commission

Name: Idaho® Potato Risotto with Micro-herb Salad | Idaho Potato Commission
Ingredients: 8 tablespoons butter, divided use; 4 ounces chanterelle mushrooms, cleaned, coarsely chopped; 2 ounces apple-wood smoked bacon, cut in thin strips; 2 tablespoons finely chopped garlic chives; 1 tablespoon roasted garlic purée; 6 sprigs of thyme, leaves picked; 2 shallots, minced; 2 medium (60 count) Idaho russet potatoes, peeled; 2 cups whole milk; 1 scallion, finely chopped; 2 ounces grated Parmigiano-Reggiano; Vegetable broth or chicken broth, as needed; 1/2 cup mixed micro-herbs (such as fresh chervil sprigs, tarragon leaves and chive strands); 1 1/2 teaspoons lemon-infused olive oil

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In sauté pan over medium heat, melt 1 tablespoon butter; add chanterelles and sauté until caramelized, 3 to 4 minutes. Transfer to a small bowl; reserve. In the same pan, fry bacon until crisp;...

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Ingredients

8 tablespoons butter, divided use
4 ounces chanterelle mushrooms, cleaned, coarsely chopped
2 ounces apple-wood smoked bacon, cut in thin strips
2 tablespoons finely chopped garlic chives
1 tablespoon roasted garlic purée
6 sprigs of thyme, leaves picked
2 shallots, minced
2 medium (60 count) Idaho russet potatoes, peeled
2 cups whole milk
1 scallion, finely chopped
2 ounces grated Parmigiano-Reggiano
Vegetable broth or chicken broth, as needed
1/2 cup mixed micro-herbs (such as fresh chervil sprigs, tarragon leaves and chive strands)
1 1/2 teaspoons lemon-infused olive oil