Creamy Truffle Risotto with Herbed Chicken and 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 needed!

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

4 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Black Truffle ButterView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a medium pot, bring 5 cups water to a boil, then reduce to a low simmer. Wash and dry produce. Halve, peel, and dice onion. Trim and thinly slice mushrooms. Peel and mince garlic. Pick parsley leaves from stems; roughly chop leaves. Pat chicken dry with paper towels. Season all over with 2 tsp Italian Seasoning, salt, and pepper.
2. Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook until softened and lightly browned, 3-4 minutes. Add rice, remaining Italian Seasoning, 1 TBSP butter, and a big pinch of salt. Cook, stirring often, until rice is translucent, 1-2 minutes.
3. Add 1 cup simmering water and three stock concentrates to the pan. Cook, stirring, until liquid is mostly absorbed. Repeat with remaining simmering water, adding ½ cup at a time and stirring until absorbed, until rice is al dente and creamy, 25-30 minutes. Adjust liquid as needed.
4. While risotto cooks, heat a drizzle of oil in a medium pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Transfer to a cutting board and tent with foil. Wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add mushrooms and cook until browned, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Stir in 1/3 cup water and remaining stock concentrates, scraping up browned bits. Simmer until reduced and thickened, 2-3 minutes. Remove from heat; stir in sour cream, 1 TBSP cream sauce base, and 1 TBSP butter until melted. Season with salt and pepper.
6. Add remaining cream sauce base to the risotto; stir to combine. Cook until slightly thickened, 1 minute. Remove from heat; stir in truffle butter and half the parsley until melted. Taste and season with salt and pepper. The risotto should be loose and saucy; add a splash of water if too thick.
7. Slice chicken crosswise. Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Medium Pot

Cuisinart 1.5 Quart Sauce Pan with Cover, Stainless Steel Pot with Lid, Small Kitchen Pots, Dishwasher Safe, Compatible with Induction, Electric, Gas Cooktops, Oven Safe Saucepan, Cool Grip HandlesView on AmazonSENSARTE Nonstick Saucepan with Lid, 1.5 Quarts Small Pot with Swiss Granite Coating, Stay-cool Handle, Multipurpose Handy Sauce Pot Small Kitchen Cooking Pot, Induction Comptable, PFOA FreeView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on Amazon

Paper Towel

Scott Paper Towels, Choose-A-Sheet, 6 Double Rolls = 12 Regular Rolls (108 Sheets Per Roll)View on AmazonBounty Quick-Size Paper Towels, White, 8 Family Triple Rolls = 27 Regular RollsView on AmazonAmazon Basics 2-Ply Flex-Sheets Paper Towels, 12 Basics Rolls = 40 Regular Rolls, Everyday Value with 150 Sheets per Roll, Packaging May VaryView on Amazon

Large Pan

SENSARTE Nonstick Frying Pan Skillet with Lid, 12 Inch Large Deep Frying Pan, 5 Qt Non Stick Saute Pan with Cover, Induction Pan, Healthy Non Toxic Cooking Pan with Helper Handle, PFOA PFOS FreeView on AmazonFarberware Dishwasher Safe Nonstick Jumbo Cooker Chef's Pan with Lid and Helper Handle, Kitchen Cookware, 6-Quart, BlackView on AmazonSNOWCLAD Frying Pans Nonstick with Lid,Hybrid Non Stick 5 Quart Saute pan,PFOA Free Cookware,Stainless Steel skillet,12 inch Deep Saute Pan,Dishwasher&Oven Safe,Works on All CooktopsView on Amazon

Medium Pan

CAROTE Non Stick Frying Pan Skillet, Omelet Pan, Healthy Non Toxic Granite Chef Pan, Induction Compatible Egg Frying Pan with Heat-Resistant Handle, PFOA-Free,Cream White, 8"View on AmazonSENSARTE Nonstick Frying Pan Skillet, Swiss Granite Coating Omelette Pan, Healthy Stone Cookware Chef's Pan, PFOA Free (9.5 Inch)View on AmazonESLITE LIFE Nonstick Ceramic Frying Pan Skillet, Non-Toxic Egg Omelette Kitchen Cooking Pans Compatible with All Stovetops (Gas, Electric & Induction), PTFE & PFOA Free (White, 8'')View on Amazon

Aluminum Foil

Reynolds Wrap Everyday Strength Aluminum Foil Roll, Freezer Safe and Grill Safe, Great for Foil Packets and Home Cooking, 12 Inches Wide, 200 Total Sq. Ft.View on AmazonReynolds Wrap Everyday Strength Aluminum Foil Roll, Freezer Safe and Grill Safe, Great for Foil Packets and Home Cooking, 12 Inches Wide, 30 Total Sq. Ft.View on AmazonReynolds Wrap Heavy Duty Aluminum Foil Roll, Thick Heavy Duty Foil for Added Strength and Durability, Secure Easy Open and Close Tab, 12 Inches Wide, 50 Sq. Ft.View on Amazon

Recipe Tips

FAQ

Can I use a different type of rice?

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

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.

Can I make this vegetarian?

Yes! Substitute chicken with a plant-based protein or omit it, use vegetable stock concentrate instead of chicken, and ensure the cream sauce base is vegetarian-friendly.