Potato Risotto with Porcini Mushrooms
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 60 grams butter
- 2 small onions
- 1 kilogram potatoes
- 600 milliliters Vegetable broth
- 2 garlic cloves (crushed through a garlic press)
- 100 grams Parmesan (freshly grated)
- Nutmeg (freshly grated)
- salt
- peppers (freshly ground)
- white wine (to taste)
- 6 fresh Porcini mushroom
- 1 Tbsp butter
- 2 sprigs thyme
Preparation steps
1.
Melt the butter in a saucepan. Peel the onions and potatoes and cut into very small cubes, then sauté briefly in the butter. Deglaze the pan with a little vegetable broth and simmer while stirring. Add the garlic and season with salt, pepper and nutmeg. Add a little more broth, bring to a boil then reduce heat and simmer until the potatoes are cooked. Mix in half of the parmesan cheese.
2.
Season with white wine to taste.
3.
Clean the mushrooms and cut into slices, then fry in butter. Serve over the potatoes on plates and serve garnished with thyme.
