Wild Mushroom Risotto with Crispy Chicken Skin

Wild Mushroom Risotto with Crispy Chicken Skin is a super easy recipe to make as a mid-week meal or a weekend feast. Mascarpone and parmesan add a creamy texture and extra flavour to the dish.

Ingredients

200g chicken skin
50g butter
2 garlic cloves, peeled and chopped
1 shallot, peeled and diced
200g risotto rice
50ml wine
500ml chicken stock
200g wild mushrooms
50ml double cream
50g dried wild mushrooms
50g mascarpone
25g Parmesan, grated

To serve

100ml reduced chicken stock
sorrel oil
sorrel

Method

Print Recipe

Heat the oven to 200°C.
Put the chicken skin on to a baking sheet and roast for 30-40 mins until crispy, then drain on kitchen paper.
Put the butter in a large pan, then add the garlic, shallot, rice, a splash of wine and ¾ of the stock. Bring to the boil and allow it to simmer for 15 mins, stirring occasionally
Meanwhile dry fry the mushrooms for 2-3 mins, blitz half with the cream, then add to the risotto.
To finish the risotto, add the mascarpone and parmesan. The texture should be slightly runny. Warm up the reduced chicken stock.
To serve, spoon the risotto into bowls, top with chicken skin, drizzle in herb oil and reduced chicken stock, and sprinkle over micro herbs.

Ingredients

200g chicken skin
50g butter
2 garlic cloves, peeled and chopped
1 shallot, peeled and diced
200g risotto rice
50ml wine
500ml chicken stock
200g wild mushrooms
50ml double cream
50g dried wild mushrooms
50g mascarpone
25g Parmesan, grated

To serve

100ml reduced chicken stock
sorrel oil
sorrel

Method

Heat the oven to 200°C.
Put the chicken skin on to a baking sheet and roast for 30-40 mins until crispy, then drain on kitchen paper.
Put the butter in a large pan, then add the garlic, shallot, rice, a splash of wine and ¾ of the stock. Bring to the boil and allow it to simmer for 15 mins, stirring occasionally
Meanwhile dry fry the mushrooms for 2-3 mins, blitz half with the cream, then add to the risotto.
To finish the risotto, add the mascarpone and parmesan. The texture should be slightly runny. Warm up the reduced chicken stock.
To serve, spoon the risotto into bowls, top with chicken skin, drizzle in herb oil and reduced chicken stock, and sprinkle over micro herbs.