Wild Mushroom Risotto with Crispy Chicken Skin - James Martin Chef

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
• 100ml reduced chicken stock
• sorrel oil
• sorrel
• 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.