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 translucent. Add potatoes with cream and bring to simmer. Stir constantly.
3. When cream has reduced add chicken stock and corn and season. Simmer for 5 minutes. Remove from heat, add tarragon and serve.

Recipe by chef Michael Symon; Photo by the Idaho Potato Commission