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Potato Risotto


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Potato Risotto


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Potato Risotto


  • Prep Time : 5 min
  • Cook Time : 10 min
  • Ready Time : 15 min



  • 1 tablespoon chopped shallots
  • 1 tablespoon olive oil
  • 3 cups heavy cream
  • 2 tablespoons Parmesan cheese
  • 4
  • 1/2 tablespoon fresh lemon thyme, chopped
  • Salt & pepper to taste



1 Blanch potatoes by boiling for seven minutes, then drain.
2 Sauté shallots in olive oil over medium heat three minutes or until soft.
3 Add cream and boil rapidly until mixture thickens and it reduced by 1/4.
4 Add cheese, potatoes, thyme, and salt and pepper.

Source: Idaho PIdahootato Commission

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