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Method- How to prepare this tasty chicken recipe-
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Mushroom Stock
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Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour.
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Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain.
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Pour the stock back into the stockpot and reduce by one-third.
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The stock can be stored in the freezer for future use.
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Risotto Base
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Heat the chicken stock in a pan
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In a heavy based pan add the olive oil and heat
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Add the onion and cook with out color until soft and translucent
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Add the risotto rice and cook for a couple of minutes to crack the rice grains
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Add the white wine and cook until completely reduced
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Add the chicken stock and cook in the middle of the stoves for five minutes
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Remove from the stove and place thinly on a tray and chill immediately
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Once cool store in the fridge until required
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Acid Butter
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Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths.
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Only a small amount of liquid should remain
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Gradually whisk in the butter to create a beurre blanc-butter style sauce
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Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 1/2 hours
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To Serve
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Heat the mushroom stock in a heavy-based saucepan over low heat
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Place the risotto in a pan and add a ladle of the mushroom stock
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Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking
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Add another ladle of stock
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Continue to add stock until the rice is cook to al dente
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Remove from the heat and stir in the Parmesan, acid butter
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Season with salt, pepper and tarragon
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Ladle the risotto in to the center of the plate
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Shave black truffle over the risotto and serve immediately
