Title: Potato Risotto
Categories: Vegetable Onion Rice Italian
Yield: 1 Servings

4		Idaho Potatoes, peeled and finely diced
1	tb	Chopped shallots
1	tb	Olive oil 3 cups heavy cream
2	tb	Parmesan cheese
1/2	tb	Fresh chopped lemon thyme salt and pepper to taste

Blanch Idaho Potatoes by boiling for 7 minutes, then drain and set aside. Saut shallots in olive oil over medium heat 3 minutes or until soft. Add cream and boil rapidly until mixture thickens and is reduced by 1/4. Stir in cheese, potatoes, thyme, salt and pepper to taste.

(Makes 4 servings)

From the files of Al Rice, North Pole Alaska. Feb 1994

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