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  • Carole J Martin

Maison Pebe Chicken, Mixed Mushroom and Asparagus Risotto with Crispy Truffle King Mushroom


Ingredients


75g butter

4 shallots finely chopped

6 sage leaves chopped

1 large garlic clove crushed

225g mixed mushrooms roughly chopped

25g dried porcini mushrooms roughly chopped

300g Arborio risotto rice

1½ litres hot chicken stock

200g cooked leftover roast chicken roughly chopped into large pieces.

50g grated parmesan, plus extra to serve

Bunch of parsley chopped.

10 Asparagus Spears chopped on the diagonal roughly 1 inch long

2 King Mushrooms cut into 4 roughly 2.5mm thin whole slice (from the centre of the mushroom) and score a criss-cross pattern with a knife (the left over part of the king mushroom can make up part of the 225g of mixed mushrooms so there is no waste)

Truffle oil to drizzle

Salt & Pepper to Taste


Method

Bring the stock to the boil and add the dried mushrooms and leave them to soften for approximately 30 mins


Heat the oven to 190 degrees celcius


Heat the butter in a large pan over a gentle heat and add the chopped shallots. Cook for approximately 10 mins until softened, then stir in the chopped sage leaves, garlic and mixed mushrooms. Cook for 5 mins, sprinkle in the rice and stir to coat in the mixture.


Ladle a quarter of the stock into the rice and mushroom mix and continue cooking on a low heat, stirring occasionally and topping up with more stock as the rice and mushroom mix absorbs the liquid - you may not need all the stock but ensure that the mushrooms are drained and added to the rice mix

Place the four slices of king mushroom on a baking tray and drizzle or brush a small amount of the truffle oil and place in the oven


Moving back to the risotto, now most of the stock has been absorbed and the rice is nearly cooked, add the chicken and asparagus until hot but keeping a slight crunch to the asparagus.

Season well and stir in the parmesan and parsley. Place a serving spoonful of risotto in a bowl and top with the king mushroom and serve scattered with the extra parmesan.

If you want to have a much richer risotto, replace the parmesan for a good quality blue cheese such as Stichelton or Colston basset.

Et Voila


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