Roast Organic Chicken, Wild Mushroom Risotto

Name: Roast Organic Chicken, Wild Mushroom Risotto
Yield: Serves 6
Ingredients: 2 tsp chopped chives; 50 g/2 oz/½ cup parmesan cheese, grated; 4 tbsp white wine; 250 g/9 oz mixed wild mushrooms; 250 g/9 oz/1¼ cups carnaroli or arborio rice; 2 shallots, finely chopped; 12 confit button onions; 50 ml/2 floz/¼ cup truffle dressing; 18 spears green asparagus; 1 savoy cabbage; salt and pepper; truffle oil, to season (optional); 75 g/3 oz/¾ stick butter; 8 medium sorrel leaves, or equivalent, cut into fine strips; 2 lemons; 250 g/9 oz/2¼ butter, softened; 3 organic chickens, about 1.3kg/2lb13oz each, legs removed; 3 bay leaves; 3 leeks, trimmed; 1 bulb garlic; 1 bunch thyme; 1 sprig thyme; a few sprigs soft herbs; 200 ml/7 floz/1 cup double (heavy) cream; 200 ml/7 floz/1 cup chicken stock; 1 litre/1¾ pints/4½ cups chicken stock, plus 200 ml/7 floz/1 cup chicken stock; 50 ml/2 floz/¼ cup corn oil; ½ clove garlic, halved

Preparation info

Serves
6

Difficulty
Medium

Appears in

Formulas for Flavour

By John Campbell

Published 2001

About

The essence of this dish is flavour enhancement and flavour extraction. The instructions have been carefully devised to give the maximum taste sensations. This is achieved with fresh ingredients and particular cooking methods, including the manner in which the chicken is rested and how the leeks are chopped down for the cream. The steps are all simple, but when executed properly, the results are amazing.

Ingredients

Main course
Gluten-free

Ingredients

Method