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This delicious potato 'risotto' recipe
was created by Jennifer Jasinski Chef-owner of Rioja, Denver.
Idaho Potato Risotto
- 2 pounds Idaho® potatoes, peeled and
cut into 1/4-inch dice
- 6 ounces celery root, peeled and cut into
- 6 tablespoons melted butter
- 6 ounces French green beans (haricot vert),
trimmed and cut into 1/4-inch pieces
- 2 cups heavy cream
- 2 tablespoons fresh thyme, chopped
- 1/2 cup Parmesan cheese, grated or finely
- Sun Dried Tomato Oil for garnishing
- Heat oven to 350°F (175°C).
- To par-cook the potatoes, toss them in
two-thirds of the melted butter and transfer to a sheet tray.
Season with salt and pepper and cook until almost cooked through,
but still a little firm, about 20 to 25 minutes.
- Toss celery root in remaining butter,
season, and cook in the same manner as the potatoes, for 15 to
- Blanch green beans in salted boiling water
for 1 to 2 minutes, then shock in ice water. Drain and set aside.
- When ready to finish dish, add potatoes
to a saucepan or enameled cast-iron Dutch oven. Add cream, thyme
and additional salt and pepper. Using a wooden spoon, stir constantly
over medium heat until cream begins to thicken, about 4 to 5
- Add celery root and green beans, cooking
another 1 to 2 minutes.
- Stir in cheese and adjust seasoning.
- Serve immediately with a drizzle of Sun-Dried
Makes 6 servings.
(Note: If risotto sits on the stove and
gets a little too thick you can add a touch of chicken stock,
but if you serve immediately this step should be unnecessary.)
- Sun Dried Tomato Oil:
- 1 cup olive oil blend
1/4 cup tomato paste
1/2 cup sun dried tomatoes
6 cloves garlic
1 stem of basil
- For oil garnish, add all ingredients to
a small sauce pan, whisking continuously over low heat. When
the oil starts to bubble, remove from heat and allow oil to sit
overnight. Strain the next day, discarding solids. Keep refrigerated
Recipe and photograph provided courtesy
Idaho Potato Commission.
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