Idaho® Potato Risotto with Micro-herb Salad
- 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
- 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; discard fat. Add bacon to mushrooms. Toss together with chives, garlic purée and thyme leaves. Set aside.
- Using mandoline (medium setting for julienne cut 1/8-inch
- to 1/4-inch) cut potatoes into long strands. Line up strands on cutting board; with knife, carefully cut into 1/4-inch pieces resembling rice. (Do not soak potatoes in water after cutting; their starch contributes the characteristic creaminess.)
- Sweat chopped shallots in 2 tablespoons butter in large heavy saucepan over medium heat, stirring constantly, until soft and translucent, 3 to 4 minutes. Add potatoes; cook 2 minutes longer, stirring to coat potatoes with butter. Add milk. Stir well.
- Bring to a low simmer, stirring potatoes with rubber spatula so they do not stick to bottom or corners of pot. Cook until potatoes have absorbed milk and begin to thicken, 5 to 7 minutes.
- Add scallions. Taste potatoes to check texture. When potatoes begin to soften, reduce heat to low. If potatoes absorb all liquid and still need more cooking, mix in a few tablespoons vegetable or chicken broth. Continue cooking until potatoes are tender, 6 to 8 minutes more.
- Add reserved mushrooms and bacon. Mix well. Season to taste with salt and pepper. As risotto begins to thicken, add vegetable or chicken broth as needed to thin it out. Cut remaining butter into 6 pieces. Add to potato mixture along with grated Parmigiano-Reggiano; mix until well blended. Adjust seasoning.
- Toss micro-herbs with lemon-infused olive oil.
- Divide risotto into 8 equal portions; serve in small bowls. Garnish each with 1 tablespoon herb salad.
Yield: 8 small-plate servings
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