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Black Truffle Risotto - wonderful chicken recipe


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Member since 2012

Serves 15 | Prep Time 90 | Cook Time 90

Ingredients

Ingredients

Mushroom Stock

2 kilograms button mushrooms thinly sliced
2 kilograms flat mushrooms thinly sliced
3 litre Madeira
3 litre dry white wine
10 shallots peeled and sliced
2 heads garlic
1 bunch thyme
4 bay leaves
20 peppercorns
10 litre chicken stock

Risotto Base

500 millilitres chicken stock
50 millilitres extra virgin olive oil
1 onion finely diced
500 grams Vialone nano risotto rice
375 millilitres dry white wine

Acid Butter

1/3 cup white wine
2 tablespoons champagne vinegar
1 small onion sliced
5 sprigs thyme
1 bay leaf
500 grams cultured butter chopped into fine dice


How to prepare this chicken recipe -



Mushroom Stock



Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour.


Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain.


Pour the stock back into the stockpot and reduce by one-third.


The stock can be stored in the freezer for future use.



Risotto Base



Heat the chicken stock in a pan


In a heavy based pan add the olive oil and heat


Add the onion and cook with out color until soft and translucent


Add the risotto rice and cook for a couple of minutes to crack the rice grains


Add the white wine and cook until completely reduced


Add the chicken stock and cook in the middle of the stoves for five minutes


Remove from the stove and place thinly on a tray and chill immediately


Once cool store in the fridge until required



Acid Butter



Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths.


Only a small amount of liquid should remain


Gradually whisk in the butter to create a beurre blanc-butter style sauce


Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 ½ hours



To Serve



Heat the mushroom stock in a heavy-based saucepan over low heat


Place the risotto in a pan and add a ladle of the mushroom stock


Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking


Add another ladle of stock


Continue to add stock until the rice is cook to al dente


Remove from the heat and stir in the Parmesan, acid butter


Season with salt, pepper and tarragon


Ladle the risotto in to the center of the plate


Shave black truffle over the risotto and serve immediately


Pairs Well With


Notes

Black Truffle Risotto is an Italian chicken recipe. It is not a quickie and take time to prepare but taste really well

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