Chanterelle And Blue Potato Risotto Recipe

• 500 gm blue potato, peeled, diced
• 200 gm chanterelle mushroom, trimmed, cleaned
• 2 sprg fresh thyme
• 1 x Bay Leaf
• 2 clv garlic, finely minced
• 75 ml cream
• 2 Tbsp. butter
• 2 Tbsp. extra virgin olive oil
• 60 gm parmesan cheese, grated
• 250 ml white wine
• 1 lt chicken stock, warm
• 50 gm bacon, diced
• 2 x onion, finely, diced
• 1 bn parsley, washed, minced
• 1 x salt and pepper, to taste

Directions