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Seared Chicken Leg with Mushroom Risotto
55 minServes 2Nutri-Score C€€
C
55 min
55 minSeared Chicken Leg with Mushroom Risotto
what you need
Ingredients
chicken legs (skin on, bone in)Meat2 pieces
risotto rice (arborio or carnaroli)Grains180 g
mushrooms (sliced)Produce200 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce2 pieces
white wine (dry)Beverages80 ml
chicken stock (hot)Pantry700 ml
parmesan (grated)Dairy50 g
butter (cold, cubed)Dairy40 g
olive oilPantry30 ml
saltSpices5 g
black pepper (ground)Spices2 g
per serving
Nutrition
790kcal
- Carbs
- 78 g
- Proteins
- 39 g
- Fat
- 36 g
what you’ll use
Tools
Frying pan
Saucepan ×2
wooden spoon
step by step
Method
- Step 1
Season and sear the chicken
- Pat the chicken legs dry and season generously with salt and pepper.
- Heat the olive oil in a frying pan and sear the chicken skin side down until golden and crisp.
- Turn and brown on the other side, then set aside.
- Step 2
Sauté the mushrooms
- In the same pan, brown the sliced mushrooms in the rendered fat until golden.
- Season lightly and set aside.
- Step 3
Start the risotto
- In a saucepan, soften the chopped onion in a little olive oil.
- Add the garlic and the risotto rice and toast until the grains are translucent at the edges.
- Pour in the white wine and let it evaporate.
- Step 4
Cook the risotto
- Add the hot chicken stock a ladle at a time, stirring, waiting for each addition to be absorbed.
- Stir in the mushrooms halfway through.
- Cook until the rice is creamy and al dente.
- Step 5
Finish the risotto
- Off the heat, stir in the cold butter and grated parmesan.
- Adjust the seasoning and loosen with a little stock if needed.
- Step 6
Finish the chicken and serve
- Return the chicken legs to the pan and cook through until the juices run clear.
- Serve the seared chicken leg on top of the mushroom risotto.
most cooked first