Purple Potato Risotto

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  • Cal: 316
  • By: Jake Reagan, Ponti Seafood Grill, Seattle
Purple Potato Risotto


  • 2 pounds Washington purple or blue potatoes
  • 1 tablespoon butter
  • 1/2 slice bacon, minced
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh thyme leaves
  • 1/4 cup heavy cream
  • 2 teaspoons apple cider vinegar
  • Salt and pepper, as needed
  • Fresh thyme sprigs or chives for garnish
  • Fresh chive blossoms, for garnish

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