Roast Organic Chicken, Wild Mushroom Risotto

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

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