Crispy Prosciutto Chicken with Truffle Mushroom Risotto

This cozy Italian-inspired dinner pairs golden prosciutto-wrapped chicken with a creamy mushroom risotto. The salty crispness of the prosciutto makes simple chicken feel elegant without adding complicated steps.

Arborio rice is slowly stirred with warm stock until tender, then finished with garlic herb butter, Parmesan, chives, lemon and truffle oil for a rich, savory plate.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

4 ounce MushroomsView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Truffle OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry the produce. Preheat the oven to 400 degrees F. In a medium pot, combine 4 cups water with the chicken stock concentrates and bring to a boil. Reduce the heat to low to keep the stock warm.
2. Thinly slice the garlic. Halve, peel and mince the shallot. Trim the mushrooms, then slice them into 1/4-inch-thick pieces.
3. Heat a drizzle of olive oil in a large pan over medium heat. Add the shallot and garlic and cook, tossing, until softened, 1 to 2 minutes.
4. Add the arborio rice and cook, stirring, until the grains look slightly translucent, 1 to 2 minutes.
5. Add the warm stock to the rice 1/2 cup at a time, stirring after each addition. Let the rice absorb most of the liquid before adding more. Continue until the risotto is creamy and the rice is al dente, 30 to 35 minutes.
6. Meanwhile, pat the chicken dry with paper towels. Lay 2 slices of prosciutto side by side on a flat surface and tightly wrap them around one chicken breast. Repeat with another 2 slices of prosciutto and the remaining chicken breast. If any prosciutto remains, reserve it for another use.
7. Heat a drizzle of olive oil in another large pan over medium-high heat. If you have an ovenproof pan, use it here. Add the wrapped chicken and sear until golden brown, about 2 minutes per side.
8. Transfer the pan to the oven and roast until the chicken is no longer pink in the center, about 15 minutes. If your pan is not ovenproof, move the chicken to a small baking dish before roasting. Let the chicken rest for a few minutes, then slice crosswise.
9. While the chicken roasts, heat a drizzle of olive oil in a medium pan over medium-high heat. Add the mushrooms, season with salt and pepper and cook until tender, 4 to 7 minutes.
10. Cut the lemon into wedges and mince the chives.
11. When the mushrooms are cooked, stir them into the risotto along with the garlic herb butter, half the Parmesan, half the chives, a squeeze of lemon and any juices from the chicken. Season with salt, pepper and more lemon to taste.
12. Divide the risotto between plates. Sprinkle with the remaining Parmesan and chives. Top with the sliced chicken, drizzle with truffle oil to taste and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

What if I do not have an ovenproof pan?

Sear the prosciutto-wrapped chicken in a regular pan, then transfer it to a small baking dish before roasting in the oven.

How do I know when the risotto is ready?

The risotto should look creamy and the arborio rice should be tender but still slightly firm in the center.

Should I use all of the truffle oil?

Drizzle it over the finished dish to taste. Start with a small amount, then add more if you want a stronger truffle flavor.