Truffle Risotto with Herbed Chicken and Creamy Mushroom Sauce

Think a rich, creamy risotto can only be enjoyed at fancy restaurants? Think again! This truffle-infused version couldn’t be easier to whip up in your own kitchen. Toast your rice in oniony butter, then simmer with stock until the rice is perfectly al dente and velvety. Stir in fragrant black truffle butter and top it off with tender, herby chicken and a luscious mushroom cream sauce. Garnish with crispy onions for a seriously impressive dinner. No reservations!

This dish combines the earthy elegance of truffle with the comforting creaminess of risotto, all topped with juicy chicken and a savory mushroom sauce. It’s a perfect meal for a special occasion or a cozy night in. Follow our step-by-step guide to create this gourmet masterpiece at home.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Black Truffle ButterView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Finely chop the onion and mince the garlic. Slice the mushrooms. Pat the chicken cutlets dry and season both sides with salt, pepper and half the Italian seasoning.
2. In a medium pot, heat 1 tablespoon butter and 1 teaspoon oil over medium heat. Add the onion and cook until softened, about 3-4 minutes. Add the garlic and cook 30 seconds.
3. Add the Arborio rice and stir to coat, toasting for 1-2 minutes until slightly translucent. Meanwhile, in a small bowl, whisk the chicken stock concentrates into 2 cups of hot water.
4. Pour about 1/2 cup of the stock mixture into the rice and stir constantly until absorbed. Continue adding stock, about 1/2 cup at a time, stirring frequently, until the rice is creamy and al dente (about 18-20 minutes). You may not need all the stock.
5. While the risotto cooks, heat 1 teaspoon oil in a large skillet over medium-high heat. Add the chicken cutlets and cook until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and tent with foil.
6. In the same skillet, add 1 tablespoon butter and the mushrooms. Cook until browned, about 3-4 minutes. Stir in the cream sauce base, sour cream and 1/4 cup water. Simmer until thickened, about 2 minutes. Season with salt and pepper.
7. When the risotto is done, remove from heat and stir in the black truffle butter until melted. Season with salt and pepper to taste.
8. Slice the chicken. Chop the parsley. Serve the risotto topped with chicken, mushroom cream sauce and crispy fried onions. Garnish with parsley.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto due to its high starch content, which creates a creamy texture. Other short-grain rice like carnaroli or vialone nano can work, but avoid long-grain rice.

What can I substitute for black truffle butter?

If you can’t find black truffle butter, you can use regular butter and add a drizzle of truffle oil at the end for a similar flavor.

How do I store leftovers?

Store leftover risotto and chicken separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth.