Chanterelle And Blue Potato Risotto

Ingredients

500 g blue potato, peeled, diced
200 g chanterelle mushroom, trimmed, cleaned
2 sprigs fresh thyme
1 Bay Leaf
2 cloves garlic, finely chopped
75 ml cream
2 tbsp butter
2 tbsp olive oil
60 g parmesan cheese, grated
250 ml white wine
1 L chicken stock, hot
50 g bacon, diced
2 onion, finely, diced
1 bunch parsley, washed, chopped
salt and pepper, to taste

Directions

1.In a pot sweat half of the onions and garlic in olive oil till soft. Add the potatoes, thyme, bay, wine and enough chicken stock to cover. Add more stock as required to cook potatoes till soft and stir often. Remove thyme stems and bay leaf.
2.In a sauté pan render bacon then add onions and cook till onions are soft. Add mushrooms and roast till brown. Add to potatoes.
3.Finish risotto with cream, butter, salt, pepper, chopped parsley and cheese.