Mouthwatering Italian Lunch Feast: Creamy Risotto Ai Funghi With Truffle Oil and Seared Herbed Chicken

Allergens

Gluten (if using a gluten-free broth)

Ingredients

• 2 cups Arborio rice
• 6 cups chicken broth
• 1 cup chopped wild mushrooms
• 1/4 cup truffle oil
• 3 tbsp butter
• 1/2 cup grated Parmesan cheese
• 6 boneless, skinless chicken breasts
• 3 tbsp fresh herbs (rosemary, thyme, and sage)
• Salt and pepper to taste

Instructions

1. In a large saucepan, bring the chicken broth to a simmer and keep it warm.
2. In another pan, toast the Arborio rice for 3 minutes over medium heat, stirring constantly.
3. Add 1 cup of hot chicken broth to the rice, stirring until absorbed. Repeat this process, adding the broth one cup at a time, until the rice is cooked al dente and creamy.
4. In a separate pan, sear the chicken breasts seasoned with salt, pepper, and half of the fresh herbs until golden brown on both sides. Finish cooking in the oven or on the stovetop until fully cooked.
5. Once the risotto is ready, stir in the truffle oil, Parmesan cheese, and mushrooms. Adjust seasoning as needed.
6. Slice the chicken and serve it alongside the creamy risotto. Garnish with the remaining fresh herbs.

Chef’s Insight

To achieve the perfect creaminess in risotto, stir it constantly while adding the broth one cup at a time. - Use high-quality Parmesan cheese for the best flavor.

Notes

Feel free to experiment with different herbs and spices to suit your taste. - If you prefer a creamier risotto, add more Parmesan cheese or butter.