Bianco Risotto with Roast Chicken, Tarragon and Girolles by Barry Horne
500g carnaroli rice
4 boneless chicken thighs
300g Girolle or mixed wild mushrooms
1 onion (finely diced)
2 sticks celery (finely diced)
125ml white wine
1.2ltr Chicken stock
1 clove of garlic finely chopped
200g grated parmesan
Preheat the oven to 180deg C.
Start by removing the skin from the chicken thighs and lay the skins on a baking tray in between two pieces of parchment paper and season well. Place another baking try on top and roast in the oven for 10-15 mins or until crispy.
Next empty the stock into a small pan and place on a low heat to keep warm.
Now start the risotto base by sweating the onion and celery in a little olive oil on a low heat for 4-5 mins.
When the veg is soft and a little translucent, add the rice and coat in the oil, add the white wine and cook out until most of it has evaporated.
Now slowly add the warm stock one ladle at a time stirring all the time until it’s all been incorporated, check for seasoning and also to check the consistency of the rice, if it’s still a little underdone, add some warm water until it’s cooked to your liking.
Now finish the seasoning by adding the butter and parmesan and mix thoroughly, season with salt and pepper and tarragon and keep warm.
Now place a pan on a medium high heat and season the chicken thighs with salt and pepper, place in the pan and place some greaseproof paper on top and put a heavy pan on top to press them down, this will get the thighs nice and crispy and golden, cook on one side for 7-8 mins then flip over and after 2 mins add the mushrooms and continue to cook on a high heat, add a couple of knobs of butter and season well. When the chicken is cooked squeeze over a little lemon juice and add some chopped tarragon and you're ready to go.
Put the dish together by adding the risotto to the bowl, add the chicken thigh and spoon over some of the cooked mushrooms. Garnish with some pieces of crispy chicken skin and serve.