A rich, creamy truffle-infused risotto served top it off with tender, herby chicken, and a luscious mushroom cream sauce.
\nPrep: 10 Cook: 50<\/p>\n
In a medium pot, bring 5 cups water<\/strong> to a boil, then reduce to a low simmer. (You\u2019ll use the water in Step 3.) Wash and dry produce.<\/strong><\/p>\n Halve, peel, and dice onion.<\/strong> Trim and thinly slice mushrooms<\/strong> (skip if your mushrooms<\/strong> are pre-sliced!). Peel and mince or grate garlic.<\/strong> Pick parsley leaves<\/strong> from stems, roughly chop leaves.<\/strong><\/p>\n Pat chicken<\/strong> dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning, salt,<\/strong> and pepper.<\/strong> (You\u2019ll use the rest of the Italian Seasoning<\/strong> in the next step.)<\/p>\n Start risotto: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in a large pan over medium heat. Add diced onion<\/strong> and cook, stirring occasionally, until softened and lightly browned, 3 to 4 minutes.<\/p>\n Add rice,<\/strong> remaining Italian Seasoning<\/strong>, 1 TBS plain butter,<\/strong> and a big pinch of salt.<\/strong> Cook, stirring often, until rice<\/strong> is translucent, 1 to 2 minutes.<\/p>\n Cook risotto: <\/strong><\/p>\n Add 1 cup of simmering water<\/strong> and three chicken stock concentrates<\/strong> to pan with rice<\/strong> mixture. Cook, stirring, until liquid is mostly absorbed.<\/p>\n Repeat with remaining simmering water\u2014<\/strong> adding \u00bd cup at a time and stirring until liquid has absorbed\u2014until rice<\/strong> is al dente and mixture is creamy, 25-30 minutes.<\/p>\n Tip: <\/strong>Depending on the size of your pan, you may need a little more or a little less liquid.<\/strong> If you prefer your risotto<\/strong> more al dente, cook for less time.<\/p>\n Cook chicken: <\/strong><\/p>\n While risotto<\/strong> cooks, heat a drizzle of oil<\/strong> in a medium pan over medium-high heat. Add chicken<\/strong> and cook until browned and cooked through, 3 to 5 minutes per side.<\/p>\n Tip:<\/strong> If chicken<\/strong> starts to brown too quickly, lower heat to medium and cover pan with lid.<\/p>\n Turn off heat, transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.<\/p>\n Make mushroom sauce: <\/strong><\/p>\n Heat a drizzle of oil<\/strong> in pan used for chicken<\/strong> over medium-high heat. Add mushrooms<\/strong> and cook, stirring, until browned and softened, 3- to 4-minutes.<\/p>\n Add garlic<\/strong> and cook until fragrant, 1 minute.<\/p>\n Stir in \u2153 cup plain water<\/strong> and remaining chicken stock concentrate<\/strong>, 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.<\/p>\n Remove from heat, stir in sour cream, 1 TBS cream sauce base,<\/strong> and 1 TBS plain butter<\/strong> until melted and combined. Taste and season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish risotto: <\/strong><\/p>\n Add remaining cream sauce base<\/strong> (not the mushroom sauce!)<\/strong> to pan with risotto,<\/strong> stir to combine. Cook until slightly thickened, 1 minute more.<\/p>\n Remove from heat, stir in truffle butter<\/strong> (for a subtler truffle<\/strong> flavor, use less truffle butter<\/strong> or simply replace it with regular butter)<\/strong> and half the parsley<\/strong> (save the rest for serving) until melted and combined.<\/p>\n Tip: <\/strong>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.<\/strong><\/p>\n Taste and season with salt<\/strong> and pepper.<\/strong><\/p>\n Finish & serve: <\/strong><\/p>\n Slice chicken<\/strong> crosswise.<\/p>\n Divide risotto<\/strong> between plates. Top with chicken, mushroom sauce, crispy onions,<\/strong> and remaining parsley.<\/strong> Serve.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bcoz parsley 1\u00bdTBS sour cream 4oz cream sauce base 2TBS black truffle butter 4oz chicken stock concentrates \u00becups arborio rice 10oz chicken cutlets salt & pepper cooking oil butter Prep: In…<\/p>\n
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