Lemon and Truffle Risotto with Chicken
Pasolivo Lemon and Truffle Risotto with Chicken Recipe
Pasolivo Lemon and Truffle Risotto with Chicken Recipe
Lemon and Truffle Risotto with Chicken
Pasolivo Lemon and Truffle Risotto with Chicken Recipe
Pasolivo Lemon and Truffle Risotto with Chicken Recipe

Lemon and Truffle Risotto with Chicken

Level: Medium | Prep Time: 20 minutes | Cook Time: 30-35 minutes | Serves: 2-4

Making Risotto is no easy task! How do you create the perfect al dente Risotto and keep it from becoming a bowl of soupy mush? Follow along for some Pasolivo Risotto guidance and goodness.

Ingredients

Chicken:

Risotto:

Preparations

  1. In a large pot, combine water, chicken bouillon and 1 teaspoon kosher salt and bring to a low simmer.
  2. Meanwhile, season both sides of the chicken with the 2 teaspoons kosher salt, 1/4 teaspoon Black Truffle Sea Salt and 2 teaspoons Lemon Pepper Blend.
  3. Drizzle about 2 tablespoons of Garlic Lemon Olive Oil in a large Dutch oven over medium heat. When the oil shimmers, add the chicken. Sear on each side for about 2-3 minutes, remove from Dutch oven and set aside, covered.
  4. Add another 4 tablespoons Garlic-Lemon Olive Oil and the chopped onion to the pot. Stir frequently so the onion does not brown until translucent, about 4 minutes.
  5. Add about 1/2 cup of water, and let the onions simmer, until the water has completely evaporated and the onions are left simmering in oil, about 3 minutes.
  6. Add the rice. Stirring constantly, toast the rice until the edges are translucent, about 1 minute. Pour in the white wine, and cook until wine has completely evaporated, about 2 minutes.
  7. 1 cup at a time, pour in the simmering chicken broth. Stirring every 30 seconds so the rice doesn't stick to the bottom of the pot, until most of the liquid has absorbed into the rice, about 2 minutes. Repeat until all the broth has been incorporated, 15-20 minutes. Rice should be al dente.
  8. Let the risotto sit for 3 minutes. Then add the butter, and parmesan, 1 tablespoon Garlic Lemon Olive Oil, 1 tablespoon Lemon Pepper Blend, and 1/4 teaspoon Black Truffle Sea Salt, stirring to combine.
  9. To serve, garnish with extra grated parmesan and a drizzle of Garlic Lemon Olive Oil.
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