Potato and Le Gruyère AOP risotto with wild mushrooms
Ingredients
Metric
Imperial
- 600g of potatoes, peeled and diced very small (to resemble a grain of rice)
- 50g of butter
- 2 banana shallots, peeled and finely diced
- 2 garlic cloves, peeled and finely chopped
- 100g of dry white wine
- 500g of chicken stock, or vegetable stock if you want the dish to be vegetarian
- 300g of double cream
- 150g of Gruyère, finely grated
- 2 tbsp of soft herbs, finely chopped (such as parsley, tarragon and chives)
- 1 lemon, juiced
- 100g of mixed seasonal wild mushrooms, cleaned
- salt
- freshly ground black pepper
- watercress, or other seasonal herbs and leaves, to garnish
SAVE RECIPE
Method
1
Bring a pan of salted water to the boil and blanch the diced potato for 6 minutes, then refresh in cold water
- 600g of potatoes, peeled and diced very small (to resemble a grain of rice)
2
Melt half of the the butter in a pan and gently cook the shallots and garlic with no colour
- 25g of butter
- 2 banana shallots, peeled and finely diced
- 2 garlic cloves, peeled and finely chopped
3
Once soft, add the white wine and reduce right down until almost completely evaporated
- 100g of dry white wine
4
Add the chicken (or vegetable) stock and reduce right down until you have about 100ml left. Then add the cream and reduce by half - do not rapidly boil or the cream will split
- 500g of chicken stock, (Or veg stock if wanting to keep vegetarian)
- 300g of double cream
5
Add the cooked potatoes and finish cooking them in the sauce for a few minutes – you want them soft but still retaining their shape
6
Remove from the heat and stir in the grated Gruyère. Taste and season with salt, pepper, lemon juice and chopped herbs. Place a lid on the pan and leave to rest for a minute while you cook the mushrooms
- 150g of Gruyère, finely grated
- 1 lemon, juiced
- salt
- freshly ground black pepper
- 2 tbsp of soft herbs, finely chopped (such as parsley, tarragon and chives)
7
Place a frying pan over a high heat. Once hot add the rest of the butter and turn the heat down a little. Add the mushrooms and gently fry until cooked through. Season with salt and pepper
- 100g of mixed seasonal wild mushrooms, cleaned
- 25g of butter
8
Spoon the risotto onto warmed plates and top with the wild mushrooms and leaves
- watercress, or other seasonal herbs and leaves, to garnish
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