Lemon and Truffle Risotto with Chicken

For the Chicken
• 1.5 lbs boneless skinless chicken breast tenders
• 2 tsp Pasolivo Kosher Flake Sea Salt
• 1/4 tsp Pasolivo Black Truffle Sea Salt
• 2 tsp Pasolivo Lemon Pepper Blend
• 2 Tbsp Pasolivo Garlic-Lemon Olive Oil

For the Risotto
• 4 Tbsp + 1 Tbsp Pasolivo Garlic-Lemon Olive Oil
• 1 small yellow onion, finely chopped
• 1/2 cup water
• 2 cups Carnaroli rice or Arborio rice
• 1 cup dry white wine
• 10 cups water
• 1 Tbsp chicken bouillon
• 1 tsp Pasolivo Kosher Flake Sea Salt
• 4 Tbsp unsalted butter
• 1 cup finely grated, quality parmesan cheese, plus more for serving
• 1 Tbsp Pasolivo Lemon Pepper Blend, ground in a pepper mill
• 1/4 tsp Pasolivo Black Truffle Sea Salt
In a large pot, combine water, chicken bouillon and 1 tsp kosher salt and bring to a low simmer.
Meanwhile, season both sides of the chicken with the 2 tsp kosher salt, 1/4 tsp Black Truffle Sea Salt and 2 tsp Lemon Pepper Blend. Drizzle about 2 tbsp 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.
Add another 4 tbsp Garlic-Lemon Olive Oil and the chopped onion to the pot. Stir frequently so the onion does not brown until translucent, about 4 minutes. Add about 1/2 cup of water, and let the onions simmer, until water has completely evaporated and the onions are left simmering in oil, about 3 minutes.
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.
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.
Let the risotto sit for 3 minutes. Then add the butter, and parmesan, 1 tbsp Garlic Lemon Olive Oil, 1 tbsp Lemon Pepper Blend, and 1/4 tsp Black Truffle Sea Salt, stirring to combine. To serve, garnish with extra grated parmesan and a drizzle of Garlic Lemon Olive Oil.

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.

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