• Cooking Time: 90
• Servings: 15
• Preparation Time: 90
• 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

1. How to prepare this chicken recipe -
3. Mushroom Stock
5. Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour.
6. Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain.
7. Pour the stock back into the stockpot and reduce by one-third.
8. The stock can be stored in the freezer for future use.
10. Risotto Base
12. Heat the chicken stock in a pan
13. In a heavy based pan add the olive oil and heat
14. Add the onion and cook with out color until soft and translucent
15. Add the risotto rice and cook for a couple of minutes to crack the rice grains
16. Add the white wine and cook until completely reduced
17. Add the chicken stock and cook in the middle of the stoves for five minutes
18. Remove from the stove and place thinly on a tray and chill immediately
19. Once cool store in the fridge until required
21. Acid Butter
23. Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths.
24. Only a small amount of liquid should remain
25. Gradually whisk in the butter to create a beurre blanc-butter style sauce
26. Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 ½ hours
28. To Serve
30. Heat the mushroom stock in a heavy-based saucepan over low heat
31. Place the risotto in a pan and add a ladle of the mushroom stock
32. Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking
33. Add another ladle of stock
34. Continue to add stock until the rice is cook to al dente
35. Remove from the heat and stir in the Parmesan, acid butter
36. Season with salt, pepper and tarragon
37. Ladle the risotto in to the center of the plate
38. Shave black truffle over the risotto and serve immediately

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