Potato and Le Gruyère AOP risotto with wild mushrooms


Fruit & Vegetables

  • 600g of potatoes, peeled and diced very small (to resemble a grain of rice)
  • 2 banana shallots, peeled and finely diced
  • 2 garlic cloves, peeled and finely chopped
  • 1 lemon, juiced
  • 100g of mixed seasonal wild mushrooms, cleaned


  • 50g of butter
  • 300g of double cream


  • 100g of dry white wine

Store Cupboard

  • 500g of chicken stock, or vegetable stock if you want the dish to be vegetarian
  • salt


  • 150g of Gruyère, finely grated

Salad & Fresh Herbs

  • 2 tbsp of soft herbs, finely chopped (such as parsley, tarragon and chives)
  • watercress, or other seasonal herbs and leaves, to garnish

Spices & Dried Herbs

  • freshly ground black pepper