Method

For the risotto,

• Heat the oil and butter in a large pan. Add the shallots, the garlic, the herbs and cook until tender. Add the rice and fry for a minute or so until it becomes slightly translucent,
• Add a ladle full of the hot stock, stir and cook until alsmost evaporated. Continue this process until the rice is tender with a slight bite and has become creamy.
  

For the chicken breast,

• Pan fried the chicken breast.

For the caramelized sliver skin,

• Red hot pan. Add frozen onions and brown fast. Add sugar and glaze. Finish with vinegar. Add jus and finish to a glaze.

For the cep sauce,

• Soak ceps in liquor. Slowly cook caramelize silver skin and garlic. Add herbs, ceps and demi glace. Reduce until consistency reached. Add cream and reduced to a sauce consistency.

Ingredients

• 8 x breast of chicken.

For the risotto,

• 1kg x carnoli risotto rice,
• 3lt x water,
• 2 cubes x chicken stock,
• 3 x banana shallots,
• 3 cloves x garlic,
• 1 sprig x thyme, tarragon and rosemay,
• 2 bay leaves,
• 2 tblsp x olive oil,
• 55gr x butter,
• 500gr x spinach.
  

For the caramelized silver skin,

• 400gr x frozen silver skin,
• 100gr x butter,
• 50gr x brown sugar,
• 50ml x white wine vinegar,
• 50nl x red wine jus.
  

For the cep sauce,

• 200gr x dried cep,
• 4 shallots,
• 3 cloves x garlic,
• 2-3 sprig x thyme, rosemary and tarragon,
• 1/2 lt x demi glace (reduced stock),
• 2 tblsp x Port,
• 2 tblsp x Madeira,
• 2 tblsp x Brandy.