DISH Nº 04 · SEPTEMBER 2026

Wild Mushroom Risotto

Wild mushroom risotto finished with truffle butter, topped with crispy maitake and chicken skin. Charred broccolini and leeks on the side.

Bowl of wild mushroom risotto next to a plate of charred broccolini and leeks, with a glass and bottle of white wine

Ingredient highlights

  • Rotisserie chicken from Roli Roti, used the bones for the chicken stock and the skin to top the risotto.
  • Maitake, king trumpet, and baby shiitake from the farmers market. Maitake got crisped for the topping, trumpet and shiitake went inside.
  • Broccolini and leeks for the side. Olive oil, lemon, flaky salt.

Technique notes

  • Maitake cooked in water first which draws out the moisture from the mushrooms. Once all of it evaporated, pan-fried in oil after to get the mushrooms super crispy.
  • Chicken skin crisped up in a pan and used the rendered fat to sear the leeks and broccolini.
  • Truffle butter folded in off the heat, at the end.

WHAT WORKED

The textures. Creamy risotto with a meaty bite from the mushrooms inside, complementing the crispy maitake and chicken skin.

WHAT I'D CHANGE

Start rendering and crisping the chicken skin earlier. Took longer than expected to get the skin properly crispy.

Plate studies

Close-up of charred broccolini and braised leeks on a plate
Close-up of wild mushroom risotto topped with crispy roasted maitake mushrooms