Crispy Prosciutto-Wrapped Chicken with Truffle Mushroom Risotto

Elevate your weeknight dinner with this elegant dish that combines crispy prosciutto-wrapped chicken with a creamy mushroom risotto. Inspired by Italian saltimbocca, the chicken is wrapped in thin slices of prosciutto, seared until golden and finished in the oven for perfectly cooked meat. The risotto is infused with earthy mushrooms, garlic herb butter and Parmesan, then topped with a drizzle of truffle oil for an umami-rich finish.

This recipe is surprisingly simple to prepare, yet the result looks and tastes like something from a fine dining restaurant. The key is to take your time with the risotto, stirring in the stock gradually to achieve that creamy, al dente texture. The prosciutto adds a salty crunch that complements the tender chicken, while the truffle oil brings everything together with its luxurious aroma. Serve with lemon wedges for a bright, fresh contrast.

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Ingredients

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 ounce Button 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

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 teaspoon 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. Preheat the oven to 400°F (200°C) with a rack in the middle. In a medium pot, bring 4 cups of water and the chicken stock concentrates to a boil. Once boiling, reduce the heat to low to keep warm. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Trim the mushrooms and slice them into ¼-inch thick pieces.
2. Heat a drizzle of olive oil in a large pan over medium heat. Add the scallion whites and cook until softened, about 1-2 minutes. Add the Arborio rice and cook, stirring, until the grains become translucent, about 1-2 minutes. Add ½ cup of the warm stock and bring to a simmer. Cook, stirring frequently, until the liquid is mostly absorbed. Continue adding the stock ½ cup at a time, stirring and waiting for absorption each time, until the rice is al dente and creamy, about 30-35 minutes total.
3. Meanwhile, pat the chicken breasts dry with paper towels. Lay two slices of prosciutto side by side on a flat surface. Place a chicken breast on top and tightly roll the prosciutto around the chicken, covering it completely. Repeat with the remaining chicken and prosciutto.
4. Heat a drizzle of olive oil in a separate large ovenproof pan over medium-high heat. Add the prosciutto-wrapped chicken and sear until browned, about 2 minutes per side. Transfer the pan to the oven and roast until the chicken is cooked through, about 15 minutes. Let the chicken rest for a few minutes, then slice crosswise. If your pan is not ovenproof, transfer the chicken to a small baking dish before roasting.
5. While the chicken roasts, quarter the lemon. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add the sliced mushrooms, season with salt and pepper and cook, stirring, until tender, about 4-7 minutes. Once done, stir the mushrooms into the risotto along with the garlic herb butter, half of the Parmesan cheese, a squeeze of lemon juice and any resting juices from the chicken. Season with salt, pepper and additional lemon juice to taste.
6. Divide the risotto among plates. Sprinkle with the scallion greens and the remaining Parmesan. Top with the sliced prosciutto-wrapped chicken. Drizzle with truffle oil to taste. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

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

Arborio rice is ideal for risotto because of its high starch content, which creates the creamy texture. You can substitute with Carnaroli or Vialone Nano rice, but avoid long-grain rice.

Can I make this recipe without truffle oil?

Yes, you can omit the truffle oil or substitute with a drizzle of good quality olive oil. The dish will still be delicious, but the truffle oil adds a distinctive earthy flavor.

How do I know when the risotto is done?

The risotto is done when the rice is al dente (tender but with a slight bite) and the mixture is creamy, not runny. This usually takes about 30-35 minutes of gradual stock addition.