Potato risotto with fresh chanterelles

Name: Potato risotto with fresh chanterelles
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 125 g Chanterelles; 1 collar Spring onions; 3 (600 g) large waxy potatoes; 1-2 TABLESPOONS Oil; 50 g smoked diced bacon; 7-10 Tbsp salt and pepper; 100 ml dry white wine; 1 TEASPOON Vegetable broth; 1/2 bunch (approx. 30 g) Arugula (rocket); 40 g grated parmesan

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

125 g Chanterelles
1 collar Spring onions
3 (600 g) large waxy potatoes
1-2 TABLESPOONS Oil
50 g smoked diced bacon
7-10 Tbsp salt and pepper
100 ml dry white wine
1 TEASPOON Vegetable broth
1/2 bunch (approx. 30 g) Arugula (rocket)
40 g grated parmesan

Directions

1
Clean chanterelles and cut large mushrooms in half if necessary. Clean, wash and cut spring onions into rings. Peel, wash and chop the potatoes (size approx. 1 cm).
2
Heat the oil in a wide flat pot. Fry the bacon until crispy. Add chanterelles and fry for 1-2 minutes. Stir in spring onions and potatoes. Season with pepper.
3
Pour in wine and 300 ml water, bring to the boil and stir in the stock. Cover and simmer for about 10 minutes. Clean, wash and possibly pluck rocket a little smaller.
4
Melt half of the Parmesan cheese in the potato risotto. Season to taste with salt and pepper, fold in the rocket. Serve immediately. Sprinkle with the rest of the parmesan.