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Ingredientes
- 500 gm blue potato, peeled, diced
- 200 gm chanterelle mushroom, trimmed, cleaned
- 2 sprg fresh thyme
- 1 x Bay Leaf
- 2 clv garlic, finely minced
- 75 ml cream
- 2 Tbsp. butter
- 2 Tbsp. extra virgin olive oil
- 60 gm parmesan cheese, grated
- 250 ml white wine
- 1 lt chicken stock, warm
- 50 gm bacon, diced
- 2 x onion, finely, diced
- 1 bn parsley, washed, minced
- 1 x salt and pepper, to taste
Direcciones
- In a pot sweat half of the onions and garlic in extra virgin olive oil until soft. Add in the potatoes, thyme, bay, wine and sufficient chicken stock to cover. Add in more stock as required to cook potatoes until soft and stir often. Remove thyme stems and bay leaf.
- In a saute/fry pan render bacon then add in onions and cook until onions are soft. Add in mushrooms and roast until brown. Add in to potatoes.
- Finish risotto with cream, butter, salt, pepper, minced parsley and cheese.
- Instead of rice risotto, we used ingredients from our farm and from what is around us. Blue potato from the garden and chanterelles out of the forest, that makes an interesting combination.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1896g | |
| Calories 1501 | |
| Calories from Fat 944 | 63% |
| Total Fat 106.69g | 133% |
| Saturated Fat 45.91g | 184% |
| Trans Fat 0.0g | |
| Cholesterol 198mg | 66% |
| Sodium 3141mg | 131% |
| Potassium 2299mg | 66% |
| Total Carbs 46.79g | 12% |
| Dietary Fiber 11.0g | 37% |
| Sugars 14.29g | 10% |
| Protein 50.36g | 81% |
