Truffle Mushroom Risotto with Prosciutto-Wrapped Chicken

Looking to turn a simple chicken breast into something extraordinary? This recipe takes inspiration from Italian saltimbocca, wrapping tender chicken in salty prosciutto and searing it until perfectly crisp. Served atop a velvety mushroom risotto finished with truffle oil, every bite is a celebration of rich, savory flavors.

While the risotto requires a bit of patience and stirring, the technique is straightforward and the result is well worth the effort. The creamy Arborio rice, earthy mushrooms and umami-packed truffle oil create a luxurious base for the golden chicken. Perfect for a special date night or when you want to impress dinner guests without spending hours in the kitchen.

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Ingredients

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1.5 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

4 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

2 unit LemonView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon Truffle OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the middle position and preheat the oven to 400°F. Wash and dry all produce. In a medium pot, bring the chicken stock concentrates and 7 cups of water to a boil. Once boiling, reduce the heat to low to keep warm. Trim the scallions and thinly slice them, separating the white parts from the green tops. Trim the mushrooms and slice them into about ¼-inch thick pieces.
2. Heat a large drizzle of olive oil in a large pan over medium heat. Add the scallion whites and mushrooms and cook, stirring occasionally, until slightly softened, about 1-2 minutes. Add the Arborio rice and cook, stirring, until the grains become translucent, about 1-2 minutes. Begin adding the warm stock, ½ cup at a time, stirring after each addition. Allow the rice to absorb most of the liquid before adding more. Continue this process until the rice is al dente and creamy, about 30-35 minutes.
3. While the risotto cooks, pat the chicken breasts dry with paper towels. Lay two slices of prosciutto side by side on a flat surface. Place one chicken breast on top and tightly roll the prosciutto around the chicken, covering it completely. Repeat with the remaining prosciutto and chicken breast. (Any leftover prosciutto can be used as desired.)
4. Heat a large drizzle of olive oil in another large pan over medium-high heat. Add the prosciutto-wrapped chicken and sear until browned on all sides, about 2 minutes per side. Transfer the seared chicken to a lightly oiled baking sheet. Roast in the preheated oven until the chicken is cooked through, about 15 minutes. Let the chicken rest for a few minutes before slicing crosswise.
5. Quarter the lemons. Once the risotto is done, stir in the garlic herb butter, half of the Parmesan cheese, a squeeze of lemon juice and any juices that have accumulated from the resting chicken. Season with salt, pepper and additional lemon juice to taste.
6. Slice the chicken crosswise into medallions. Divide the risotto among plates. Sprinkle with the scallion greens and the remaining Parmesan cheese. Top with the sliced chicken. Drizzle with truffle oil to taste. Serve with remaining lemon wedges on the side for squeezing over.

Recipe Tips

FAQ

Can I use a different type of rice for the risotto?

Arborio rice is ideal for risotto due to its high starch content, which creates the creamy texture. You can substitute with Carnaroli or Vialone Nano rice, but avoid long-grain rice as it won’t yield the same creamy result.

Can I make this dish ahead of time?

Risotto is best served fresh, but you can prepare the chicken and risotto separately and reheat gently. Store leftovers in an airtight container in the fridge for up to 2 days. Reheat the risotto with a splash of broth or water to restore creaminess.

What can I use instead of truffle oil?

If you don’t have truffle oil, you can omit it or substitute with a drizzle of high-quality extra virgin olive oil for a different but still delicious flavor.