Directions: |
Directions:Wash and dry all produce.
Adjust rack to middle position and preheat oven to 400º.
Bring 4 cups water and stock concentrates to a boil in a medium pot. Once boiling, reduce heat to low.
Slice garlic as thinly as possible.
Halve, peel and mince shallot.
Trim mushrooms, then cut into 1/4 inch thick slices
Heat a drizzle of olive oil in a large pan over medium heat. Add shallot and garlic. Cook, tossing, until softened, 1-2 minutes. Add rice and cook, stirring, until translucent, 1-2 minutes. Add stock 1/2 cup at a time, stirring after each addition. Allow rice to absorb most of he stock before adding more. Continue until al dente and creamy, 30-35 minutes.
Pat chicken dry with a paper towel. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with another two slices of prosciutto and other chicken breast.
Heat a drizzle of olive oil in another large pan over medium-high heat. Add wrapped chicken to pan and sear until browned, about 2 minutes per side. Transfer to oven and roast until no longer pink in center, about 15 minutes. Let rest a few minutes, then slice crosswise.
Heat a drizzle of olive oil in a medium pan over medium-high heat. Add mushrooms and season with salt and pepper. Cook, tossing, until tender, 4-7 minutes. Cut lemon into wedges. Mince chives. Once mushrooms are done, stir into risotto along with herb butter, half the Parmesan, half the chives, a squeeze of lemon and any juices released by chicken. Season with salt, pepper and more lemon to taste.
Divide risotto between plates and sprinkle with remaining Parmesan and chives. Top with chicken. Drizzle with truffle oil to taste. Serve with any remaining lemon wedges. |
This recipe for Prosciutto-Wrapped Chicken over Truffled Mushroom Risotto is from