Ingreadient :

• 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

Direction :

1. Heat the oven to 200C.
2. Place the chicken skin on a baking sheet and roast for 30 to 40 minutes until crispy, then drain on kitchen paper.
3. Place the whole onions in a deep pan, cover in chicken stock, bring to the boil, then simmer for 30 minutes. Scoop the onions onto a plate and allow to cool. Then, pop the dried mushrooms into the hot chicken stock.
4. Put the butter onto a large pan then add the garlic, shallot, and rice. Then, add a splash of wine and ¾ of the stock and mix. Bring this to the boil and then allow it to simmer for 15 minutes. Make sure to stir occasionally.
5. Meanwhile, dry fry the mushrooms for 2 to3 minutes, then add this to the risotto. Half the onions horizontally, then char in the mushroom pan for 2 minutes until coloured. You can add a knob of butter to help.
6. To finish the risotto, add the mascarpone and parmesan . The texture should be slightly runny.
7. To serve, spoon the risotto into bowls, top with the chicken skin, and pull the onions apart to make petals. Dot the bowls all over with the petals, and sprinkle over micro herbs to finish.