Truffle Risotto with Herbed Chicken
plus Creamy Mushroom Sauce & Crispy Onions
Yield: 2
Adapted from: Hello Fresh
A rich, creamy truffle-infused risotto served top it off with tender, herby chicken, and a luscious mushroom cream sauce.
Prep: 10 Cook: 50
- 1onion
- 1TBS Italian seasoning
- 4oz button mushrooms
- 1oz crispy fried onions
- 1clove garlic
- ¼oz parsley
- 1½TBS sour cream
- 4oz cream sauce base
- 2TBS black truffle butter
- 4oz chicken stock concentrates
- ¾cups arborio rice
- 10oz chicken cutlets
- salt & pepper
- cooking oil
- butter
Prep:
In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. (You’ll use the water in Step 3.) Wash and dry produce.
Halve, peel, and dice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Pick parsley leaves from stems, roughly chop leaves.
Pat chicken dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning, salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.)
Start risotto:
Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3 to 4 minutes.
Add rice, remaining Italian Seasoning, 1 TBS plain butter, and a big pinch of salt. Cook, stirring often, until rice is translucent, 1 to 2 minutes.
Cook risotto:
Add 1 cup of simmering water and three chicken stock concentrates to pan with rice mixture. Cook, stirring, until liquid is mostly absorbed.
Repeat with remaining simmering water— adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes.
Tip: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.
Cook chicken:
While risotto cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3 to 5 minutes per side.
Tip: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid.
Turn off heat, transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.
Make mushroom sauce:
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3- to 4-minutes.
Add garlic and cook until fragrant, 1 minute.
Stir in ⅓ cup plain water and remaining chicken stock concentrate, scraping up any browned bits from the bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2 to 3 minutes.
Remove from heat, stir in sour cream, 1 TBS cream sauce base, and 1 TBS plain butter until melted and combined. Taste and season with salt and pepper.
Finish risotto:
Add remaining cream sauce base (not the mushroom sauce!) to pan with risotto, stir to combine. Cook until slightly thickened, 1 minute more.
Remove from heat, stir in truffle butter (for a subtler truffle flavor, use less truffle butter or simply replace it with regular butter) and half the parsley (save the rest for serving) until melted and combined.
Tip: Risotto should be a little loose and saucy right before serving, it will thicken as it cools. If it is too thick, add a splash of water.
Taste and season with salt and pepper.
Finish & serve:
Slice chicken crosswise.
Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve.
