Chicken Breast with Truffle Risotto and Chicory

35 min, simply season chicken breasts with salt and sear in hot olive oil. Continue to roast in the oven heated to 180 °C for 8 to 9 min. with the skin side up. Now remove and rest in a warm place.

For the chicory:

Cut chicory in half, remove stem. Make chicory in boiling hot salted water with the slice of a lemon for 3 min.

Now drain. Before serving, warm the chicory in 1 tbsp butter.

For the risotto:

Sauté the finely chopped shallot in olive oil without color to form. Add risotto rice and sweat until translucent.

Season lightly with salt, extinguish with white wine. Next, while stirring continuously, add soup in small amounts. After 15 min add Parmesan cheese and truffle butter. Continue pouring and stirring for another 5 min.

For the sauce:

Heat the chicken stock, perhaps reduce a tiny bit more and finish with the whipped cream.

Arrange chicken breasts with truffle risotto and chicory, pour sauce around.

Tip:

Risotto rice should never be washed before cooking.

The maizena (corn starch) in the long-grain rice gives it a wonderfully creamy consistency.

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