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!

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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 (8 cups for 4 servings) 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 or grate garlic. Pick parsley leaves from stems; roughly chop leaves. Pat chicken dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning (4 tsp for 4), salt, and pepper.
2. Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. Add rice, remaining Italian Seasoning, 1 TBSP plain butter (2 TBSP for 4 servings), and a big pinch of salt (½ tsp for 2; 1 tsp for 4). Cook, stirring often, until rice is translucent, 1-2 minutes.
3. Add 1 cup simmering water and three stock concentrates (six for 4 servings) to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. (Depending on pan size, you may need a little more or less liquid. For a firmer risotto, cook less time.)
4. While risotto cooks, heat a drizzle of oil in a medium pan (large for 4) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. (If chicken browns too quickly, lower heat to medium and cover pan.) Transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3-4 minutes. Add garlic and cook until fragrant, 1 minute. Stir in ⅓ cup plain water (½ cup for 4 servings) and remaining stock concentrates, scraping up browned bits. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2-3 minutes. Remove from heat; stir in sour cream, 1 TBSP cream sauce base (2 TBSP for 4), and 1 TBSP plain butter (2 TBSP for 4) until melted and combined. Season with salt and pepper.
6. Add remaining cream sauce base to pan with risotto; stir to combine. Cook until slightly thickened, 1 minute more. Remove from heat; stir in truffle butter (use less for subtler flavor or substitute regular butter) and half the parsley until melted and combined. (Risotto should be loose and saucy; it will thicken as it cools. If too thick, add a splash of water.) Season with salt and pepper.
7. Slice chicken crosswise. Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve. (Chicken is fully cooked when internal temperature reaches 165°F.)

Recipe Tips

FAQ

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

Arborio rice is recommended for its high starch content, which creates the creamy texture. Other short-grain rice like carnaroli or vialone nano can work, but the cooking time may vary.

Can I make this recipe vegetarian?

Yes, you can substitute the chicken with roasted vegetables or a plant-based protein, and use vegetable stock concentrate instead of chicken stock. Omit the chicken and adjust seasoning.

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 to restore creaminess.