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Porcini and Nicola potato risotto

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30 minutes

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Porcini and Nicola potato risotto

By Luke Dale-Roberts

Serves 6

Difficulty Easy

Prep Time 30–40 minutes, plus stock-making time

Cooking Time 30 minutes

Ingredients

For the porcini stock:

1 onion, coarsely diced
1 carrot, cubed
1 large leek, sliced
1 celery stick
3 cloves garlic, crushed
30 g dried porcini mushrooms, plus extra for serving
1/3 cup white wine
4 cups water

For the potato risotto:

2 onions, finely chopped
70 g butter
3 cloves garlic, crushed
5 g thyme
300 g Nicola or Mediterranean potatoes, diced
3/4 cups sherry
50 g Parmesan, plus extra for serving

Method

Put all the stock ingredients into a pan and slowly boil for 1 hour.

To make the risotto, sweat the onions in 50 g butter with the garlic and thyme. Add the potatoes and gently fry for 1 minute. Add the sherry and reduce by half.

Slowly add 2¼ cups stock, stirring continuously, until the potatoes are soft but still have some resistance and the surrounding liquid has thickened. Add the Parmesan and the remaining butter.

Dust with ground dried porcini mushrooms and grated Parmesan.

Serve immediately.