Recipe - Potato Risotto

4 Idaho Potatoes, peeled and
finely minced
1 tablespoon Chopped shallots
1 tablespoon Olive oil 3
cups heavy cream
2 tablespoon Parmesan cheese
One half tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini