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Burgundy Truffle Risotto with Black Truffle Juice and Grilled Chicken Fillet
4
Convives
40
Préparation (min.)
30
Cuisson (min.)
Ingrédients
- Poultry and juice
- 4 chicken fillets with skin (150 g each)
- 4 cl of black truffle juice Plantin + 1 cl for glazing
- Salt, white pepper
- Risotto
- 200 g of round rice
- 1 shallot
- 3 cl of dry white wine
- 60 cl of hot chicken broth
- 80 g of mascarpone
- 80 g of grated Parmesan
- 50 g of fresh Burgundy truffle Plantin
A Refined Marriage of Creamy Risotto and Truffle-Infused Poultry
This Burgundy truffle risotto paired with a grilled poultry fillet glazed with black truffle juice is an elegant recipe that highlights the deep aromas of truffle. The risotto, creamy and generous, is enriched with mascarpone, parmesan, and fresh truffle, providing a melting texture and intense fragrance.
The poultry, delicately cooked and then glazed with black truffle juice, adds a gourmet and refined touch that perfectly balances the dish. This marriage of textures between the creamy rice and tender poultry perfectly illustrates the spirit of French cuisine: to elevate local products with simplicity and precision.
Both convivial and gastronomic, this recipe is ideal for an elegant dinner or a festive meal.
The poultry, delicately cooked and then glazed with black truffle juice, adds a gourmet and refined touch that perfectly balances the dish. This marriage of textures between the creamy rice and tender poultry perfectly illustrates the spirit of French cuisine: to elevate local products with simplicity and precision.
Both convivial and gastronomic, this recipe is ideal for an elegant dinner or a festive meal.
Cuisinez cette recette avec les produits Plantin
Préparation
Poultry
Trim the poultry fillets by removing excess fat. In a hot pan, sear them skin-side down until nicely browned. Deglaze with a bit of poultry stock, then add black truffle juice. Cover and let cook on low heat for about 20 minutes to achieve tender and flavorful meat. Set aside and prepare a light glaze with some cooking juices.
Garnishes
Finely chop the shallot. Cut the fresh Burgundy truffle into small, even brunoise. Keep the poultry broth warm.
Risotto
In a sauté pan, sauté the shallot without coloring for 2 to 3 minutes. Add the rice and coat it by stirring until it becomes translucent. Deglaze with white wine and let it reduce. Then, gradually add the hot broth ladle by ladle, stirring regularly for about 12 minutes. Three-quarters of the way through cooking, add the mascarpone, two-thirds of the truffle juice, and the parmesan. Mix to achieve a creamy texture. Finish by adding the fresh truffle and the remaining truffle juice.
Finishing and Plating
Check the cooking of the poultry fillets, then glaze them with their juices for a shiny appearance. Plate the hot risotto, place a poultry fillet on top, and lightly drizzle with truffle juice. Serve immediately.
Astuce(s) du Chef Plantin
- Stir the risotto regularly to release the starch and achieve a creamy texture.
- Add the fresh truffle at the end of cooking to preserve its aromatic intensity.
- The final glazing of the fillet adds shine and concentration of flavors.
