Chicken & Mushroom Risotto

Chicken & Mushroom Risotto Recipe

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  • Recipe difficulty: Medium
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Recipe course: Main dishes

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Recipe for Kenwood by Eugene Hamilton

Try this tasty autumn mushroom & chicken risotto with crispy chicken skin and truffled mascarpone

Ingredients

  • 50g butter
  • 1 medium onion finely chopped
  • 2tbls chopped garlic
  • 300g Carnaroli rice
  • 150ml white wine
  • 1.1ltr vegetable stock (1ltr water, 90g SGHC Vegetable stock concentrate)
  • 50g Enoki mushrooms
  • 100g Swiss brown mushrooms
  • 50g shiitake mushrooms
  • 100g button mushrooms
  • 450g chopped chicken thigh meat
  • 120g parmesan cheese
  • 3tbls chopped thyme
  • 3Tbls chopped parsley
  • Skin of 4 chicken thighs
  • 4 field mushrooms
  • 1tbls chopped garlic
  • 40ml olive oil
  • 100g mascarpone
  • 20g truffle paste (use a few drops of truffle oil if paste is unavailable)
  • ½ spring onion finely chopped
  • Salt
  • Pepper

Method

Risotto

  1. Attach the flexi beater and add the butter. Set the temperature to 140°C and the stirring speed to 1. When the butter has melted add the onion and garlic, cook for 4 minutes then add the rice, change speed to 2 and cook for 2 more minutes
  2. Reduce the temperature to 105°C maintain speed 2. Pour in the wine and cook until absorbed about 3 minutes
  3. 3 add the stock and set the timer for 15 minutes. After 15 minutes add the mushrooms and chicken and cook for a further 12 minutes. Add the parmesan, season and serve

Crispy chicken skin

  1. Preheat an oven to 185°C, place the seasoned chicken skin flat between two pieces of baking paper, then press between two oven trays. Place in the oven and cook until crispy, about 10-15 minutes. Remove from oven and set aside

Baked Mushrooms

  1. Place the mushroom onto a baking tray, coat with the olive oil, chopped garlic, fresh thyme and season. Place into the pre heated oven and bake for 12 minutes

Truffled mascarpone

  1. In a bowl mix the mascarpone, chopped spring onion and truffle paste. Season, set aside

Tips: To serve, place risotto onto the plate, top with a roasted field mushroom, broken shards of the crispy chicken skin and a quenelle of the truffled mascarpone. Top with fresh herbs and serve.

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