Recipes

How to prepare this chicken recipe -

Mushroom Stock

Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour.

Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain.

Pour the stock back into the stockpot and reduce by one-third.

The stock can be stored in the freezer for future use.

Risotto Base

Heat the chicken stock in a pan

In a heavy based pan add the olive oil and heat

Add the onion and cook with out color until soft and translucent

Add the risotto rice and cook for a couple of minutes to crack the rice grains

Add the white wine and cook until completely reduced

Add the chicken stock and cook in the middle of the stoves for five minutes

Remove from the stove and place thinly on a tray and chill immediately

Once cool store in the fridge until required

Acid Butter

Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths.

Only a small amount of liquid should remain

Gradually whisk in the butter to create a beurre blanc-butter style sauce

Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 ½ hours

To Serve

Heat the mushroom stock in a heavy-based saucepan over low heat

Place the risotto in a pan and add a ladle of the mushroom stock

Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking

Add another ladle of stock

Continue to add stock until the rice is cook to al dente

Remove from the heat and stir in the Parmesan, acid butter

Season with salt, pepper and tarragon

Ladle the risotto in to the center of the plate

Shave black truffle over the risotto and serve immediately