Wild Mushroom Risotto with Crispy Chicken Skin and Fresh Truffle
Rich, comforting, creamy mushroom risotto finished with mascarpone, parmesan and lemon zest, topped with golden, crispy chicken skin and fresh truffle.
Ingredients
- 50g butter
- 200g risotto rice
- 200g wild mushrooms, chopped
- 1 shallot, peeled and diced
- 2 cloves of garlic, chopped
- 50ml Riesling wine
- 350ml chicken stock
- A few sprigs of thyme, chopped
- 50g mascarpone
- 25g parmesan, grated
- 1 lemon, zested
- 200g chicken skin
- 2 tbsp chervil, chopped
To serve
- 250ml veal stock, reduced by half
- Fresh truffle
- Wood sorrel
- Herb oil
Method
To serve
Heat the oven to 200C.
Put the chicken skin onto a baking sheet and roast for 30 to 40 minutes until crispy. Drain on kitchen paper.
Heat butter in a pan, then add the garlic, shallots, mushrooms and thyme. Add the rice, a splash of wine and ¾ of the stock. Bring this to the boil and allow it to simmer for 15 minutes.
To finish the risotto, add the mascarpone, parmesan, lemon zest, chopped chervil, salt and pepper. The texture should be slightly runny. Heat the reduced veal stock up.
To serve, spoon the risotto into bowls and spoon over the veal jus. Drizzle in herb oil, then top with chicken skin and sorrel.
Ingredients
- 50g butter
- 200g risotto rice
- 200g wild mushrooms, chopped
- 1 shallot, peeled and diced
- 2 cloves of garlic, chopped
- 50ml Riesling wine
- 350ml chicken stock
- A few sprigs of thyme, chopped
- 50g mascarpone
- 25g parmesan, grated
- 1 lemon, zested
- 200g chicken skin
- 2 tbsp chervil, chopped
To serve
- 250ml veal stock, reduced by half
- Fresh truffle
- Wood sorrel
- Herb oil
Method
To serve
Heat the oven to 200C.
Put the chicken skin onto a baking sheet and roast for 30 to 40 minutes until crispy. Drain on kitchen paper.
Heat butter in a pan, then add the garlic, shallots, mushrooms and thyme. Add the rice, a splash of wine and ¾ of the stock. Bring this to the boil and allow it to simmer for 15 minutes.
To finish the risotto, add the mascarpone, parmesan, lemon zest, chopped chervil, salt and pepper. The texture should be slightly runny. Heat the reduced veal stock up.
To serve, spoon the risotto into bowls and spoon over the veal jus. Drizzle in herb oil, then top with chicken skin and sorrel.
