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

Register to view the full article

Please register to access this content.

TAGS: Archive
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.