Risotto with chanterelle mushrooms, crispy chicken leg fillets and truffle oil
Suggested wine: 2020 Casalforte Collezione Campistorti, Veneto, Italy, item no. 6346,
A creamy risotto with chanterelles, plenty of grated parmesan and truffle oil on top is a must for autumn, and to complete the meal we grill thigh fillet from Bjäre, which makes a wonderful addition to the dish. Deliciously tasty and perfect with the Veneto wine Casalforte Collezione Campistorti.
New vintage, but the style is familiar to us: dried fruits such as currants and figs meet plums, cherries and spicy undertones. The herbiness also comes through and adds to the impression. The taste is silky and savory with red berry fruitiness, plums and raisins, and the slight sweetness of the wine style is balanced by the lively acidity and the discreet yet present tannin sensation. It ends fresh with licorice and spicy undertones that linger in the aftertaste.
The creaminess of the risotto, the saltiness and the fine acidity immediately capture the wine’s attention, and Casalfortes little rondör becomes a contrasting balance with the dish. And the crispy fried chicken from Bjäre just completes the experience!
- Category: Chicken leg fillets
- Cuisine: Main course
Ingredients
4 people:
• 4 dl risotto rice of good quality
• 8 pieces of chicken leg fillet
• 6–7 deciliters chicken broth
• 2.5 dl white dry wine
• Fresh or dried chanterelle mushrooms, 2–3 kilos or 25 grams dried
• Shallot onion, 2 pieces
• 2 dl grated parmesan cheese, preferably aged around the year
• 2 tbsp lemon juice
• Olive oil, sea salt, black pepper, butter
Gaining:
• Riven parmesan, leaf parsley
Instructions
1. Melt the butter in a pan and season the chicken pieces with salt; fry them up. The skin should be really crispy, so don't skimp on the butter.
2. At the same time, start preparing the risotto by finely chopping the shallots. Chop the mushrooms or leave them to soak in water. Bring the broth to a boil and make sure it is at a warm temperature throughout the preparation of the risotto.
3. Heat the olive oil in a thick-bottomed saucepan and let the onion sweat for a while before the rice is added. Stir and make sure neither the rice nor the onion gets coloured. Add the wine and some broth and simmer gently. Remember that risotto should never dry out, so make sure there is always broth covering the rice.
4. Cooking time depends on the rice variety, but expect 20–25 minutes for a risotto; it shouldn’t be rushed. When about ten minutes remain of the cooking time, add the mushrooms and when the risotto is more or less done, add the grated parmesan cheese, a pinch of butter and a little lemon juice. Make sure the risotto is creamy and ”fluid” – if it’s too thick, add some broth to remedy the situation.
5. Serve the risotto with the crispy roasted thigh chicken fillet on top. Drizzle some parmesan over as a garnish and finish with fresh parsley leaves.