TASTY CHICKEN RECIPE- BLACK TRUFFLE RISOTTO
Steps:
- Method- How to prepare this tasty 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
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