Michelin-Star Gluten-Free French Lunch: Truffled Chicken Ballotine & Wild Mushroom Risotto

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 boneless, skinless chicken breasts 1 oz truffle shavings (fresh or dried) Salt and pepper to taste 4 cups wild mushrooms (such as porcini, chanterelle, and morel), cleaned and sliced 1 cup Arborio rice 1/2 cup dry white wine 6 cups chicken stock, warmed 2 tbsp unsalted butter 1/4 cup grated Parmesan cheese 2 tbsp fresh parsley, chopped 1 tbsp fresh thyme leaves 1 clove garlic, minced Olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. Season the chicken breasts with salt and pepper. Place them in a baking dish, add truffle shavings on top, cover with foil, and bake for about 30 minutes or until cooked through. Remove from oven and set aside to rest.
3. In a large pan, heat olive oil over medium high heat. Add garlic, thyme, and wild mushrooms, sautéing for 5 minutes or until tender. Stir in Arborio rice and cook for 2 minutes, stirring continuously.
4. Pour in white wine and cook until absorbed. Gradually add warmed chicken stock, allowing each addition to be absorbed before adding more. Continue cooking and stirring until the rice is creamy and cooked al dente, about 20 25 minutes. Stir in butter and Parmesan cheese, then remove from heat.
5. Slice the rested truffled chicken breasts into thin slices and serve over a bed of wild mushroom risotto. Garnish with fresh parsley and additional truffle shavings if desired.

Chef’s Insight

To elevate the dish further, use freshly shaved truffles instead of dried. Experiment with different wild mushrooms to find your favorite blend.

Notes

Adjust seasoning as needed to suit personal taste preferences. Experiment with different types of truffles or truffle products for variety.