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Potato and Le Gruyère AOP risotto with wild mushrooms
Swapping rice for tiny little cubes of potato, this 'risotto' is creamy, rich and seriously satisfying. With plenty of Gruyère cheese in the sauce and plump wild mushrooms on top, this is an interesting take on a dish we all know and love.
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
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
There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.