Roasted Chicken Breast, Wild Mushroom Risotto, Black Truffle

Recipe Ingredients

3 oz	85g	Goat cheese
1 oz	28g	Black truffles - divided
4		Chicken breasts - boned
5 tablespoons	75ml	Olive oil - divided
		Freshly-ground black pepper
1/2 cup	118ml	Port
5 1/2 cups	1303ml	Chicken stock - heated, divided
2 tablespoons	30ml	Unsalted butter
1/2 cup	118ml	Peanut oil
1 cup	62g / 2.2oz	Minced onion
1 cup	93g / 3.3oz	Garlic clove - minced (large)
2 cups	320g / 11oz	Arborio rice
1 cup	237ml	Dry white wine
2 cups	474ml	Mushroom stock - heated, divided
1/2 lb	227g / 8oz	Wild mushrooms - stems reserved
		For stock
		Salt - to taste
1/4 cup	15g / 0.5oz	Chopped peeled seeded tomato
4 tablespoons	60ml	Unsalted butter - chilled, and
		Cut into small pieces
1/2 cup	73g / 2.6oz	Grated Parmesan cheese
1 cup	146g / 5.1oz	Pinch chopped Italian parsley (large)

Recipe Instructions

For the chicken: Preheat oven to 350 degrees. In small bowl, crumble goat cheese and combine with 1 teaspoon chopped black Gently slip your fingers under skin of each chicken breast, lifting it slightly. Divide cheese mixture and stuff under skin, patting down to distribute it evenly.

Rub each breast with only 2 tablespoons of olive oil, and season with salt and pepper to taste. Put chicken breast, skin-side down, on grill or sear in saute pan until golden brown. Turn breast to meat side and sear for 5 minutes more. Finish cooking in 350 degree oven for 10 to 15 minutes until chicken breast is done. Do not overcook.

Remove chicken from pan and keep warm. Pour out any fat that may remain and deglaze pan with port. Add only 1/2 cup of chicken stock and reduce just until sauce thickens. Whisk in butter and season with salt and pepper to taste.

For the risotto: In medium-size heavy saucepan, heat peanut oil. Over medium-high heat, saute onion and garlic just to soften, stirring often with wooden spoon, about 3 to 4 minutes. Add rice and continue to stir, coating rice with oil and onion.

Deglaze with white wine and cook until liquid is absorbed, stirring often. Pour in enough mushroom and/or chicken stock to cover, about 3 cups. Cook, stirring often, until liquid is absorbed.

Meanwhile, in medium skillet, heat remaining 3 tablespoons of olive oil. If mushrooms are large, cut them into bite-size pieces and saute over medium-high heat just to soften, 3 to 4 minutes. Set aside.

Pour 3 more cups of stock into rice, turn heat to high and stir in generous pinch of salt and tomatoes. Stir until almost al dente. Stir in mushrooms and, if necessary, remaining 1 cup of stock. Risotto should be creamy, not runny. Remove from heat and vigorously beat in chilled butter and Parmesan cheese until completely melted. Stir in parsley and season with salt and pepper to taste.

For the presentation: Place mushroom risotto on heated plate, top with grilled chicken breast and spoon a little sauce over. Using a mandoline, thinly slice remaining truffles and sprinkle over each chicken breast. Serve immediately.

This recipe yields 4 servings.

Source:
Homestore.com Inc.

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