Black Truffle Pearl Mushroom Chicken Risotto in White Wine

Black Truffle Pearl Mushroom Chicken Risotto in White Wine

Posted 2014-07-24 by GiGi GMV follow

Hello Black Truffle!~

I received a fresh black truffle from WA. It's the first time I cook with a fresh truffle, so I want to make the most out of it.

Precious little black thing, isn't it?

Tonight I am making a chicken & pearl mushroom in honour of this truffle. Since it's a special occasion, I am putting an extra effort in the presentation.

I am feeling pretty excited!

Preparation Time: 20 minutes
Cooking Time: 60 minutes
Makes: 8 servings

300g chicken breast
2 cups arborio rice
1 cup white wine
1 brown onion
1 garlic clove
2 Lebanese cucumber
3 cherry radish
1 bunch brocolini
2 tablespoon unsalted butter
50g shaved parmesan cheese
10g fresh black truffle
2 cups chicken stock
100g button mushroom
100g pearl mushroom
100g enoki mushroom
3 tablespoon truffle olive oil
1 handful shaved parmesan cheese
Sea salt, white & black pepper


  • I've place the fresh black truffle within the arborio rice overnight so the aromatic fragance of truffle will permeate through the risotto rice.

  • Finely dice the brown onion, button, pearl and enoki mushrooms.

  • Leave some tips of the pearl and enoki mushrooms for plating later.

  • Heat 1 tablespoon of oil and some butter in a frypan on medium heat. Gently sear the chicken pieces and season with a pinch of sea salt & white pepper. Remove.

  • Sauté onion and mushrooms in the melting butter oil until soften and golden.
  • Add half of the white wine and let it simmer on the side.

  • Warm up the chicken stock.
  • Use a separate large heavy-based saucepan, add 1 tablespoon of truffle olive oil over medium-low heat. .
  • Add in the arborio rice and gently stir around and coat the rice lightly in oil.
  • Add the onion & mushrooms and all the juice to the rice.

  • Add the white wine and continue to stir.
  • Add a ladle of warm chicken stock to the rice. *Continue with the process until the rice has absorb all the stock liquid.

  • Return the chicken to the pan. and season with sea salt and freshly grounded black pepper.

  • Meanwhile, thinly slice the cucumber and the cherry radish. Add some ice cubes to keep fresh.

  • Heat up the frypan on medium heat. Gently fry the enoki mushroom tips until golden and crispy.
  • Add in the tips of the oyster mushrooms, sauteed until cook through. Remove

  • Add a small amount of oil into the same pan, sprinkle a dash of salt flakes.
  • Cook the broccoli until soften. Remove.

  • Now it's plating fun time:

  • Divide the risotto among 8 large white serving plates.
  • Curl the cucumber slices and garnish with radish disks and broccoli florets around.
  • Serve with freshly shaved parmesan cheese.

  • Shave some fresh black truffle on top of each dish.

  • Well you look at that. Pretty as a picture.

    Perhaps it's my first time, fine-dining plating is a bit tedious. However I am impressed with my effort.

    By the way, the risotto tastes fabulous. The addition of the freshly shaved black truffle just lift the whole dish considerably. It certainly leave a strong impression.

    Oh dear, what am I going to do? Now I've tasted the real deal ... I've got truffle on my mind!



    225545 - 2023-07-17 09:26:46


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