Idaho® Potato "Risotto" with Smoked Trout
- 3 tablespoons extra-virgin olive oil
- 1 medium Spanish onion, peeled, finely chopped
- 3 to 4 shallots (about 1⁄4 cup), peeled, finely chopped
- 3 garlic cloves, peeled, minced
- 1 1⁄2 cups sliced Trumpet Royale mushrooms
- 1 1⁄4 teaspoons kosher salt, divided
- 10 grinds black pepper (about 1⁄2 teaspoon), divided
- 3 sprigs fresh lemon thyme (about 1 tablespoon)
- 2 large Idaho® russet potatoes (about 3 cups), peeled, shredded, drained
- 1 cup dry white wine
- 1 cup chicken stock
- 3⁄4 cup heavy cream
- 2 tablespoons salted butter
- 1⁄2 cup grated Parmigiano-Reggiano cheese
- 3 tablespoons finely minced fresh chives
- 1 whole Idaho smoked trout, skin removed, deboned, cut in large pieces
- 2 tablespoons white-truffle oil
- 2 ounces golden caviar
- Chives for garnish
- Heat olive oil in a 3 1⁄2-qt. straight-sided sauté pan over medium heat. Add onion; cook 2 minutes, stirring occasionally. Add shallots and garlic; cook, stirring several times, until tender but not brown, about 2 minutes.
- Add mushrooms; season with half of salt and half of pepper. Cook 4 to 5 minutes. Add thyme, potatoes and remaining salt and pepper. Stir well.
- Gradually pour white wine and chicken stock into mixture; increase heat to mediumhigh. Bring mixture to simmer, stirring occasionally, until wine and stock are reduced by three-quarters, about 10 minutes.
- Add cream and butter. Simmer until potatoes are tender and cream has thickened, 8 to 10 minutes. Add additional cream if mixture is too thick; it should have a creamy, risotto-like texture.
- Add cheese and minced chives; stir well. Adjust seasoning with remaining salt and pepper. Fold in smoked trout and truffle oil.
- To serve: Spoon "risotto" onto warm plates. Top with caviar. Garnish with 5-in. lengths of chives, dropped like pick-up sticks (Alternately, garnish with thyme, mushrooms and Parmigiano-Reggiano shavings, as shown in photo.)