Potato Risotto

• 2.5 lbs. russet (Idaho) potatoes, cut into a small dice (1/4")
• 4 shallots, minced
• 2 qts. Chicken Stock (low sodium)
• 1/4 cup grated Parigiano-Reggiano
• 2 tbsps butter
• 2 extra virgin olive oil

1. 6. For the risotto- Heat a medium pot (2-4 qts) over medium heat, once hot, add just enough oil to coat and allow it to warm up.
2. 7. Add the minced shallot along with a pinch of salt and cook until slightly translucent.
3. 8. Add the diced potato to the pot and just enough stock to cover.
4. 9. Bring this to a slight simmer and stir slowly, but continuously until the potatoes are just fork tender and the surrounding liquid is viscous and gooey. Adding stock in small amounts throughout the process as needed. It should take around 6-8 minutes.
5. 10. Add the Parmigiano, butter and olive oil, and stir to combine. Season with salt if desired.

russet, shallots, chicken, butter, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/potato-risotto-50168186 (may not work)