Potato and Le Gruyère AOP risotto with wild mushrooms


First published in 2020
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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)
Melt half of the the butter in a pan and gently cook the shallots and garlic with no colour
Once soft, add the white wine and reduce right down until almost completely evaporated
  • 100g of dry white wine
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
Add the cooked potatoes and finish cooking them in the sauce for a few minutes – you want them soft but still retaining their shape
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
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
Spoon the risotto onto warmed plates and top with the wild mushrooms and leaves
  • watercress, or other seasonal herbs and leaves, to garnish
First published in 2020
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