Recipes
Idaho Potato & Corn Risotto

Idaho Potato & Corn Risotto

YIELD: 12-14 servings

2 lbs. Idaho potatoes
16 oz. heavy cream
4 shallots
2 garlic cloves
2 Tbsps. butter
2 cobs of corn
16 oz. chicken stock
Salt and pepper, to taste
4 Tbsps. tarragon

  1. Skin potatoes and dice into small pieces. Soak in cream.
  2. Sweat shallots and garlic in 2 Tbsps. of butter until

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