GMA Recipe: Roasted Chicken Breast with Wild Mushroom Risotto and French Black Truffles

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Roasted Chicken Breast with Wild Mushroom Risotto and French Black Truffles
From chef and author Wolfgang Puck
1998

Ingredients

3 ounces goat cheese

1 ounce black French truffles

4 whole chicken breasts, boned

2 tablespoons olive oil

freshly ground pepper

1/2 cup port

1/2 cup reduced chicken stock

2 tablespoons (1 ounce) unsalted butter

1/2 cup peanut oil

1/2 pound (1 medium) onion, minced fine

1 large garlic clove, minced

2 cups arborio rice

1 cup dry white wine

2 cups mushroom stock, heated

5 cups chicken stock, heated

3 tablespoons olive oil

1/2 pound wild mushrooms, stems reserved for stock

salt

1/4 cup (1 medium) tomato, chopped, peeled and seeded

4 tablespoons (2 ounces) unsalted butter, chilled and cut into small pieces

2 ounces (1/2 cup) grated Parmesan cheese

large pinch chopped Italian parsley

Directions

1. Preheat the oven to 350 degrees F.

2. In a small bowl, crumble the goat cheese and combine with 1 teaspoon chopped black truffle.

3. 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.

4. Rub each breast with a little olive oil and season with salt and pepper to taste.

5. Put chicken breasts skin side down on a grill or sear in a sauté 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.

6. 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

7. In a medium-size heavy saucepan, heat the peanut oil. Over medium-high heat, sauté 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.

8. 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.

9. Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are large, cut them into bite-size pieces and sauté over medium-high heat just to soften, 3 to 4 minutes.

10. 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.

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.

Serves 4.