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God this was good! Now I know that the flavour of truffle isn’t for everyone, but the lovely people of @truffleguysuk sent me some truffle slices and white truffle oil and I wanted to put these beautiful ingredients to good use. (Not an AD but they were gifted) If you don’t like the flavour of truffle then this recipe will still be amazing, just go to town with the Parmesan instead.
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INGREDIENTS
50g butter⠀
3 onions - finely chopped⠀
3 cloves garlic - crushed⠀
400g chicken breast - sliced into chunks
250g pack chestnut mushrooms, thickly sliced⠀
300g arborio risotto rice⠀
150ml dry white wine⠀
1.4l hot chicken stock⠀
50g grated parmesan ⠀
Optional - truffle slices & truffle oil
Herbs
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METHOD
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Heat the butter in a large pan. Sauté in the onion and fry for 10 mins more until the onion is soft but not coloured. Stir in the mushrooms and continue cooking, stirring, for about 5 mins. Colour the chicken for a few minutes. Now add the rice and cook over a medium heat for 2 mins until the rice has started to turn translucent. Pour in the wine and allow it to evaporate the alcohol. ⠀
Add the hot stock ladle at a time until the liquid is absorbed and the rice is cooked through. You may not need all of the stock. The texture now should be creamy and not too stodgy.Stir through a teaspoon of butter and the Parmesan cover and leave to rest for 5 mins to allow more liquid to be absorbed into the rice. Top with a few truffle slices and drizzle of truffle oil. Season with salt and pepper.