Idaho® Potato "Risotto" with Smoked Trout

Ingredients:

  • 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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add cheese and minced chives; stir well. Adjust seasoning with remaining salt and pepper. Fold in smoked trout and truffle oil.
  6. 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.)
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Yield: 6 to 8 appetizer/side-dish servings

Source:
John Elkhay
Chow Fun Food Group
Providence, RI

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