Wild Mushroom Risotto with Crispy Chicken Skin and Onion Petals
Wild Mushroom Risotto with Crispy Chicken Skin and Onion Petals. Mascarpone and parmesan adds an extra creaminess to this dish!
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Cooking tools:
- Baking sheet
- Oven
- Paper towel
- Pan
- Stove
- Plate
- Chef's knife
- Cutting board
- Ladle
- Wooden spoon
- Mixing bowl
- Spoon
- Measuring cup
Ingredients
- 50g butter
- 200g risotto rice
- 200g wild mushrooms
- 1 shallot, peeled and diced
- 2 garlic cloves, peeled and chopped
- 500ml chicken or veg stock
- 2 onions, peeled
- 50g mascarpone
- 50ml wine
- 25g parmesan, grated
- 200g chicken skin (optional)
- To serve – micro herbs
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