Potato Risotto with Parmesan and Arugula
Ingredients
- 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
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