- 8 Tablespoons butter, divided
- 2 shallots, minced
- 4 large Idaho potatoes, diced into 1/8-inch pieces
- 2 Teaspoons roughly chopped thyme
- 4 Cups hot chicken stock
- 1/2 Cup grated Parmesan cheese, plus more for garnish
- 4 Tablespoons thinly sliced scallions
- 1 Tablespoon red-wine vinegar
- 3 Tablespoons extra-virgin olive oil
- 4 Cups loosely packed arugula leaves
- Salt and pepper, to taste
In a large sauté pan, melt 2 tablespoons of the butter and add the shallots; sauté for 1 minute until soft. Add the potatoes and thyme and stir to coat. Lightly season with salt and pepper and ladle in ½ cup of chicken stock. Simmer the potatoes until stock has been absorbed. Repeat using ½ of stock at a time until the potatoes are just cooked through. (You will not need all the stock). Add the remaining butter and cheese to the hot potatoes along with the scallions. Stir and cook over very low heat until the cheese and butter melt into a creamy coating for the potatoes.
In a small bowl, stir the wine vinegar and the oil together. Toss just enough of the vinaigrette with the arugula to lightly coat; season with salt and pepper. Ladle the hot potato risotto into four small bowls. Top with the seasoned arugula leaves and garnish with Parmesan.