Black Truffle Risotto - wonderful chicken recipe
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  1. How to prepare this chicken recipe -
  2. Mushroom Stock
  3. Combine all of the ingredients in a stockpot and bring to the boil. Cook rapidly for 1 hour.
  4. Taste the stock. If satisfied the mushrooms have imparted enough flavor and colour, remove from the heat and strain.
  5. Pour the stock back into the stockpot and reduce by one-third.
  6. The stock can be stored in the freezer for future use.
  7. Risotto Base
  8. Heat the chicken stock in a pan
  9. In a heavy based pan add the olive oil and heat
  10. Add the onion and cook with out color until soft and translucent
  11. Add the risotto rice and cook for a couple of minutes to crack the rice grains
  12. Add the white wine and cook until completely reduced
  13. Add the chicken stock and cook in the middle of the stoves for five minutes
  14. Remove from the stove and place thinly on a tray and chill immediately
  15. Once cool store in the fridge until required
  16. Acid Butter
  17. Combine the white wine, vinegar, onion, thyme and bay leaf in a saucepan and reduce liquid by four-fifths.
  18. Only a small amount of liquid should remain
  19. Gradually whisk in the butter to create a beurre blanc-butter style sauce
  20. Pass through a fine sieve into an airtight container and place in a refrigerator to set until firm, about 1 ½ hours
  21. To Serve
  22. Heat the mushroom stock in a heavy-based saucepan over low heat
  23. Place the risotto in a pan and add a ladle of the mushroom stock
  24. Cook until all the stock has been absorbed, stirring constantly to prevent the rice from sticking
  25. Add another ladle of stock
  26. Continue to add stock until the rice is cook to al dente
  27. Remove from the heat and stir in the Parmesan, acid butter
  28. Season with salt, pepper and tarragon
  29. Ladle the risotto in to the center of the plate
  30. Shave black truffle over the risotto and serve immediately
RECIPE BACKSTORY
Black Truffle Risotto is an Italian chicken recipe. It is not a quickie and take time to prepare but taste really well