Truffled Idaho® Potato Risotto with Parmesan and Arugula | Idaho Potato Commission
In a large sauté pan, melt 2 tablespoons of the butter over medium heat and add the shallots into the pan; sauté for 1 minute until soft. Add the potatoes and thyme to the butter-shallot mixture...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at idahopotato.com.
Ingredients
- 4 tablespoons butter, divided
- 2 shallots, minced
- 4 large yellow Idaho Potatoes, diced into 1/8 inch pieces
- 2 teaspoons fresh thyme leaves, roughly chopped
- 4 cups chicken stock, hot
- 3-4 tablespoons truffle butter
- ½ cup Parmesan cheese, grated
- 4 tablespoons scallions, sliced thinly
- 1 tablespoon red wine vinegar
- 3 tablespoons extra virgin olive oil
- 4 cups arugula leaves, loosely packed
- 4 tablespoons Parmesan cheese, grated
- salt and pepper to taste
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