Ingredients

Pan Roasted Organic Chicken with Black Truffle Risotto
6 organic chicken breasts
2 whole black truffles , plus 1/4 cup chopped black truffles
1 pound goat cheese , crumbled
1 cup olive oil
6 Shelton Farms chicken leg   and thigh meat, finely diced
3 medium carrots , 1/4-inch diced
6 stalks celery , 1/4-inch diced
2 cups yellow onion , 1/4-inch diced
2 leeks , white part only, 1/4-inch diced

Natural Jus
1/4 cup garlic , sliced
1/2 cup shallots , sliced
4 cups button mushrooms , chopped
2/3 liter white wine
2 tablespoons Port wine
2 cups freshly made or store-bought chicken stock
1/2 cup store-bought hoisin sauce or demi glace
1 pound roasted chicken bones
1 stick unsalted butter
1 tablespoon fresh rosemary , chopped
1 tablespoon fresh thyme , chopped

Black Truffle Risotto
1 cup plus 2 tablespoons extra-virgin olive oil
1 medium yellow onion , finely diced
1 pound risotto
2 cups white wine
6 cups or store-bought chicken stock
1/2 cup truffle butter (see below)
1/2 cup freshly grated Parmesan Reggiano
Freshly ground black pepper
Kosher salt
2 ounces black truffles

Truffle butter:
1 tablespoon chopped black truffle
4 sticks unsalted butter

Description

Wolfgang Puck's Recipe For Pan Roasted Organic Chicken With Black Truffle Risotto.

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