Potato Risotto with Porcini

Ingredients

• 60 g Butter
• 2 small onions
• 1 kg potatoes
• 600 ml hot vegetable broth
• 2 garlic cloves (pressed)
• 100 g Parmesan (freshly grated)
• Nutmeg (freshly grated)
• Salt
• Pepper (freshly ground)
• a little white wine (for seasoning)
• 6 fresh porcini mushrooms
• 1 tbsp butter
• 2 sprigs thyme

Instructions

1. 1.

   Heat the butter in a pot. Peel and finely dice the onions. Peel and cube the potatoes. Sauté them in the butter. Add the potato cubes and continue sautéing. Deglaze with a little vegetable broth, stirring and reducing. Add the garlic. Season with salt, pepper, and nutmeg. Periodically add more broth, reduce, and simmer until the potatoes are tender. Fold in half of the parmesan.

2. 2.

   Season with white wine.

3. 3.

   Clean the porcini mushrooms and slice them; sauté in butter. Plate the potato risotto and top with thyme before serving.