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Potato risotto with cèpes

A beautiful preparation of potato and cèpes risotto that will surprise your guests. By not washing the potatoes after slicing, you can use the potato starch to make a creamy risotto.

Recipe makes 500 grams.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Cow's milk
  • Lactose

Ingredients

350
g
potato, Nicola
1
shallot, diced
20
ml
olive oil
50
ml
sherry, medium
40
g
parmesan cheese, grated
40
g
butter
3
g
chive, finely cut
6
g
cèpes mushrooms powder
as needed
beef stock
as needed
salt and pepper

Scale recipe

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