Esta es una exhibición prevé de cómo se va ver la receta de 'Chanterelle And Blue Potato Risotto' imprimido.

• Click here to print
• o regresate de nuevo a Chanterelle And Blue Potato Risotto.

Receta Chanterelle And Blue Potato Risotto

by Global Cookbook

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

1. 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.
2. 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.
3. Finish risotto with cream, butter, salt, pepper, minced parsley and cheese.
4. 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.

© 2024 CookEatShare