Tasty Chicken Recipe Black Truffle Risotto

Steps:

• Add the stock to a medium pot and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
• Heat the olive oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the shallot and cook, stirring frequently, until translucent.
• Add the shiitake mushrooms and butter. Cook, stirring occasionally, until the mushrooms have cooked down.
• Add the garlic, thyme, salt, and pepper, stir, and cook for 1 minute, until the butter has melted and the garlic is aromatic.
• Add the rice and stir until fully coated in the mushroom mixture. Let the rice toast for 1-2 minutes, until fragrant.
• Add the white wine and cook until the wine has evaporated, stirring occasionally.
• Add 1 cup (240 ml) of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
• Continue to add the stock, ½ cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
• Once the rice is al dente, remove from the heat. Add the Parmesan and stir to combine.
• Top with parsley, Parmesan, salt, and pepper.
• Enjoy!

Steps:

• Heat chicken broth in a stockpot over medium-low heat until warmed.
• Heat 1 tablespoon butter and olive oil in a large, heavy-bottomed pan; cook and stir onion in the melted butter-oil mixture until translucent, about 2 minutes. Add rice to onion mixture and stir to coat; cook and stir rice mixture until fragrant, about 1 minute.
• Pour wine into rice mixture; cook and stir until liquid is absorbed, about 5 minutes. Add 1 ladle of hot chicken broth to rice mixture, stirring constantly, until broth is absorbed. Continue adding 1 ladle of broth at a time until rice is tender but firm to the bite, 20 to 30 minutes.
• Mix 2 tablespoons butter, truffle oil, Parmesan cheese, and milk into risotto until fully incorporated; season with salt, pepper, and parsley.

Steps:

• In a 4-quart saucepan, heat olive oil over a medium heat. Add onions and garlic and sweat for 3 minutes until vegetables are translucent and aromatic. Add rice and lightly toast in oil for 2 minutes stirring frequently. Add liquid 1/3rd at a time stirring until each additional 1/3rd is absorbed. Once all liquid is absorbed, remove from heat and stir in Parmesan, parsley, and butter.
• Divide into 6 servings and top with shaved truffles.

Steps:

• Method- How to prepare this tasty 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