- Yield: 6 servings
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving: For Family
Nutrition facts (per portion)
- Calories: 80
- Carbohydrate Content: 7g
- Cholesterol Content: 10mg
- Fat Content: 5g
- Fiber Content: 1g
- Protein Content: 2g
- Saturated Fat Content: 3g
- Sodium Content: 690mg
- Sugar Content: 2g
Potatotto with Wild Chanterelle
This recipe for Potatotto is made with potatoes….not rice. This dish uses exactly the same process of slowly simmering into the veggie broth, then seasoning it with a heavy dose of butter and Parmesan cheese. This is an interesting concept - use potatoes instead of rice.
- new potatoes - 1000g
- vegetable stock - 500 ml (hot)
- butter - 6 tablespoons
- Parmigiano Reggiano - 50g (grated)
- Chanterelle mushroom - 200g
- sea salt - to taste
- rainbow peppercorn - to taste (freshly ground)
- fresh parsley - for garnish (chopped)
- Pell potatoes and cut into small cubes (½ cm). Soak them in cold water for half an hour. Drain them using colander.
- Melt two tablespoons of the butter in a wide shallow pan over medium heat. Add the potatoes and stir to coat all the cubes in the butter.
- Gradually add half of the hot stock. Cook, stirring occasionally, until all the stock has been evaporated.
- Repeat the process using a stock until the potatoes are just cooked through, about 15-20 minutes.
- Meantime, melt two tablespoons of butter in heavy small pan over medium-high heat. Add wild Chanterelle and sauté until lightly browned, about 10 minutes. Season to taste with salt and pepper. Set aside.
- Remove the pan with Potatotto from the heat. Season with salt and pepper. Stir in the remaining butter for extra richness and the Parmigiano Reggiano to perfect finish.
- To serve, place the Potatotto in a bowl. Top with the Chanterelle, fresh parsley and more cheese, if desired. Serve immediately!