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 tablespoons 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
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 and stir to coat. Lightly season with salt and pepper and ladle in half a cup of chicken stock.
Simmer the potatoes until the chicken stock has been absorbed. Repeat the process using half a cup of stock at a time until potatoes are just cooked through, keeping in mind that you may not need all the stock.)
Add the remaining butter, truffle butter and parmesan cheese to the hot potatoes, along with the scallions. Stir and cook over very low heat until the cheese and butter melt into a creamy coating for the potatoes.
In a small bowl, stir the wine vinegar and olive oil together. Toss just enough of the vinaigrette with the arugula to lightly coat; season with salt and pepper. Ladle the hot potato risotto into four small bowls. Top the potato risotto with the seasoned arugula leafs and garnish with the shaved Parmesan. Serve.