Ingredients

Method

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

Ingredients

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.