recipes

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Step 1

Set the oven to 180 degrees (160 fan) then lay out chicken skins on greaseproof paper, make sure to stretch out the skins so they get extra crispy and then top with another sheet of greaseproof. Weigh down the chicken skins with a tray to stop the skins from puffing up. Place in the oven for 10–15 minutes, after which time they should be golden brown and crisp. Be careful not to let them colour too much or they will taste bitter.

Step 2

Heat 2 tbsp olive oil over a medium heat. Add in the chopped onion and fry for about 5 minutes, until soft. Stir in 250g sliced mushrooms and the dried mushrooms, season with salt and pepper and continue to cook for 8 mins until the fresh mushrooms have softened. Then add the garlic and fry for another minute or so. Now add your rosemary and thyme and cook for another minute.

Step 3

Tip 300g risotto rice into the pan and cook for 1 min. Pour over the mushroom stock (saved from the soaked dried mushrooms) followed by chicken stock. Simmer the rice, stirring often, until the rice has absorbed all the liquid. Add about the same amount of stock again and continue to simmer and stir. Repeat this process until the rice is cooked, this will take a while! when the risotto is cooked add the butter, grated parmesan and peas. Check your risotto for seasoning and then you’re ready to plate. Garnish with rocket dressed in good olive oil and grate parmesan on top, all that's left to do now is enjoy!