Ingredients Jump to Instructions ↓

  1. 3 oz 85g Goat cheese

  2. 1 oz 28g Black French truffles

  3. 4 Chicken breasts - boned

  4. 2 tablespoons 30ml Olive oil Freshly-ground black pepper - to taste

  5. 1/2 cup 118ml Port wine

  6. 1/2 cup 118ml Reduced chicken stock

  7. 2 tablespoons 30ml Unsalted butter - (1 oz) - (1 ounce)

  8. 1/2 cup 118ml Peanut oil

  9. 1 cup 62g / 2 1/5oz Onion - (1/2 lb) - minced fine (medium)

  10. 1 cup 93g / 3 1/3oz Garlic clove - minced (large)

  11. 2 cups 320g / 11oz Arborio rice

  12. 1 cup 237ml Dry white wine

  13. 2 cups 474ml Mushroom stock - heated

  14. 5 cups 1185ml Chicken Stock - (see recipe), Heated

  15. 3 tablespoons 45ml Olive oil

  16. 1/2 lb 227g / 8oz Wild mushrooms - stems reserved For stock Salt - to taste

  17. 1/4 cup 15g / 1/2oz Chopped peeled seeded tomato

  18. 4 tablespoons 60ml Unsalted butter - (2 oz) - chilled, and Cut into small pieces

  19. 1/2 cup 73g / 2.6oz Grated Parmesan cheese - (2 oz) A large pinch chopped Italian parsley

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat the oven to 350 degrees. In a small bowl, crumble the goat cheese and combine with 1 teaspoon chopped black truffle. Gently slip your fingers under the skin of each chicken breast, lifting it slightly. Divide the cheese mixture and stuff some under the skin, patting down to distribute it evenly. Rub each breast with a little olive oil and season with salt and pepper to taste. Put chicken breasts skin-side down on a grill or sear in a saute pan until golden brown. Turn breasts to meat side and sear for 5 minutes more. Finish cooking in 350 degree oven for about 10 to 15 minutes until chicken breasts are done. Do not overcook. Remove the chicken from the pan and keep warm. Pour out any fat that may remain and deglaze the pan with port. Add the stock and reduce just until the sauce thickens. Whisk in the butter and season with salt and pepper to taste. To Make the Risotto: In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, saute the onion and garlic just to soften, stirring all the while, 3 to 4 minutes. Add the rice and continue to stir, using a wooden spoon, coating the rice with the oil and onion. Deglaze with the white wine and cook until the liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups, and cook, stirring often, until the liquid is absorbed. Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes. Pour 3 cups of stock into the rice, turn the flame to high, and stir in a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in the mushrooms and the remaining 1 cup of stock, as necessary. Remember that the risotto should be creamy, not runny. Remove from the flame and vigorously beat in the chilled butter and 1/4 cup of the Parmesan cheese until completely dissolved. Stir in the parsley, and season with salt and pepper to taste. For Presentation: Place one spoonful of mushroom risotto on heated plate, top with grilled chicken breast and spoon a little of the sauce over. Using a mandoline, thinly slice the remaining truffle and sprinkle over each chicken breast. Serve immediately. This recipe yields 4 servings.


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