Butterflied Chicken with Wild Mushroom & Truffle Risotto
The dried porcini mushrooms give this risotto an intense mushroom flavour and the swirl of truffle oil at the end a little wow factor!
1 butterflied Rangitikei chicken
10 gms dried porcini mushrooms + ½ cup boiling water
30 gms butter
2 shallots, finely sliced
1 clove garlic, finely diced
1 tablespoon fresh rosemary leaves
1 ½ cups Arborio rice
1-litre chicken stock
250 gms wild or exotic mushrooms, larger ones sliced
1 cup cream
½ cup grated parmesan
Truffle oil & Parmesan toasted pine nuts to serve
1/4 cup dukkha or Middle Eastern Spice Mix
Pre-heat the oven to 180 degs and line a roasting tray with baking paper.
Arrange the butterflied chicken in the tray with the skin side facing up. Roast for the chicken for 30 minutes then sprinkle over the dukkha mix and cook a further 15-20 minutes or until the chicken is golden and cooked through.
For the risotto soak the porcini mushrooms in the water for at least 20 minutes.
Heat the butter in a large saucepan and sauté the shallots, garlic and rosemary leaves for 2-3 minutes over a medium-low heat until soft and fragrant. Add the rice and cook 1 minute until lightly toasted and tossing to coat all the grains. Gradually add ½ cup of hot stock at a time, stirring until the rice grains are tender, add the porcini mushrooms and liquid, the wild mushrooms, cream and parmesan and heat gently until the mushrooms have softened but not lost their texture. Finish the risotto with a swirl of truffle oil.
Portion the chicken and serve on the risotto with the toasted pine nuts and a sprinkling of dukkha if desired.