Potato and Le Gruyère AOP risotto with wild mushrooms

PT45M

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Ingredients

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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
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
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
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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