Roast Chicken Breast, Wild Mushroom Risotto, Black Truffles

Recipe Ingredients

3 oz	85g	Goat cheese
1 oz	28g	Black French truffles
4		Chicken breasts - boned
2 tablespoons	30ml	Olive oil
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Port wine
1/2 cup	118ml	Reduced chicken stock
2 tablespoons	30ml	Unsalted butter - (1 oz) - (1 ounce)
1/2 cup	118ml	Peanut oil
1 cup	62g / 2.2oz	Onion - (1/2 lb) - minced fine (medium)
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
5 cups	1185ml	Chicken Stock - (see recipe),
		Heated
3 tablespoons	45ml	Olive oil
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 - (2 oz) - chilled, and
		Cut into small pieces
1/2 cup	73g / 2.6oz	Grated Parmesan cheese - (2 oz)
		A large pinch chopped Italian parsley

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.

Source:
ABC tv's Good Morning America, date unknown

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