Potato ‘Risotto’ with Svecia Cheese and Mushrooms
Chef Stefan Karlsson explained to us that in the fall, many Swedes take advantage of allemansrätten (everyman’s right, a national policy that guarantees the privilege of foraging in the forest), to pick wild mushrooms, which are called for in this recipe. If you don’t have access to wild mushrooms, use a mix of whichever varieties are readily available. Order Svecia cheese online at Butik Hemlangtan, or substitute Parmigiano-Reggiano in its place.
- 1 pound mixed mushrooms
- 3 tablespoons butter
- Salt to taste
- Pepper to taste
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 1 pound uncooked potatoes peeled and cut into ½-inch dice
- 1¼ cups chicken mushroom, or vegetable broth
- ½ cup dry white wine
- 1/3 pound Svecia cheese grated
- 1 teaspoon mild white vinegar
- 2 to matoes skins and seeds removed, thickly sliced
- 1 tablespoon chopped basil
- Whole basil leaves to garnish
- Shredded cheese to garnish
- Clean and chop mushrooms. Melt 1 tablespoon butter in a large pan, and sauté mushrooms until cooked through. Season with salt and pepper. Transfer to a plate.
- Heat oil in the pan, add onion, and sauté until soft and translucent. Add potatoes and mix well.
- Add broth and wine. Bring to a boil, then reduce to simmer. Stir until potatoes are soft and have begun to absorb the broth.
- Stir in sautéed mushrooms. Add remaining 2 tablespoons butter and grated cheese. Stir gently to thicken.
- Add vinegar, and season with salt and pepper. Carefully add tomato and chopped basil. Garnish with shredded cheese and whole basil leaves.