Creamy Del Bocia Truffle Butter and Mushroom Risoni with Chicken

Method

1. Dice garlic and onions. Thinly slice mushrooms.

2. Pound chicken breasts so they are thinner and an even thickness. Season with salt and pepper.

3. Add butter and a lug of olive oil to a high sided pan and cook chicken breasts until golden and cooked through. Set aside.

4. In the same pan, add a little more butter if needed and cook mushrooms in batches (so they don’t steak). Make sure you stir the mushrooms at some point to get the fond (crispy meat flavours) off the bottom of the pan). Once they’re all cooked, move the mushrooms to a bowl and set aside.

5. Cook onion, a few sprigs of thyme (leaves picked) and garlic together until soft. Add white wine and simmer until mostly evaporated.

6. Put mushrooms back into the pan along with stock, risoni and cream and bring up to a simmer. Stir continuously for about 10 mins or until the risoni is cooked through (to al dente consistency).

7. Once it’s done, add parmesan cheese and truffle butter and mix through. Add any extra salt and pepper to taste. If the sauce is too thick you can also add a bit of extra water or cream and stir through until it’s your desired consistency.

8. Slice chicken and serve on top of risoni (this recipe makes a big pot of risoni, so feel free to cook more chicken breasts if needed).