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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
The meeting of a creamy truffle risotto with a tender poultry fillet glazed in black truffle juice creates an elegant plate, true to the spirit of a gourmet risotto recipe. Here, the cooking of the rice reveals a creamy texture, almost velvety risotto, while the Burgundy truffle unfolds a delicate aroma and true aromatic depth. The poultry, simply seared and then finished gently, adds a savory note that balances the finesse of the dish.
A few porcini mushrooms extend the forest aroma, reinforcing the warmth and refinement of French gastronomy. This easy truffle risotto recipe captures the essence of the original dish without transforming it, only enriching its flavor profiles with a simple and coherent garnish. Thus, we find all that makes the charm of a fresh truffle risotto: a perfectly pearled grain, a carefully bound texture, and the subtle presence of truffle that accompanies each bite with elegance.
A few porcini mushrooms extend the forest aroma, reinforcing the warmth and refinement of French gastronomy. This easy truffle risotto recipe captures the essence of the original dish without transforming it, only enriching its flavor profiles with a simple and coherent garnish. Thus, we find all that makes the charm of a fresh truffle risotto: a perfectly pearled grain, a carefully bound texture, and the subtle presence of truffle that accompanies each bite with elegance.
Cuisinez cette recette avec les produits Plantin
Préparation
Prepare the Poultry and the Sauce
Trim the poultry fillets by removing excess fat and small tendons. Heat a non-stick pan, then sear the fillets skin-side down to achieve a nice, even color. Lightly deglaze, add black truffle juice, and cover. Continue cooking on low heat to keep the meat tender, flavorful, and juicy. Then, take a bit of the cooking juice to make a finishing glaze that will delicately coat the meat.
Prepare the Garnishes
Finely chop the shallot. Dice the Burgundy truffle into a regular brunoise and reserve a few slices for plating. Rehydrate the porcini mushrooms in warm water, then drain them thoroughly. Prepare the chicken broth and keep it warm to facilitate a gradual, even cooking of the risotto from the first to the last addition of liquid.
Start Cooking the Risotto
In a saucepan, sweat the shallot with a bit of fat, then add the Arborio rice. Moisten well with broth after adding the white wine, then cook while stirring regularly. This step allows the risotto to cream naturally, achieving a soft, shiny grain that is never compact. Gradually add the hot broth to build a harmonious base that is both melting, precise, and intensely flavorful.
Finalize a Gourmet Garnish
At the end of cooking, incorporate mascarpone, parmesan, brunoise of truffle, and rehydrated porcini. Gently mix to preserve the structure of the rice while enhancing the earthy flavor and roundness of the dish. The preparation then takes on a generous consistency, a melting texture, and a deep aroma. Reheat the poultry with its glaze, then plate everything carefully to create a gourmet garnish and an elegant autumn starter or main dish.
Plate and Serve
Distribute the hot risotto into deep plates. Place the sliced or whole poultry fillet on top, then add the reduced sauce. Finish with a few slices of truffle to enhance the presentation of the dish and highlight its finesse. The contrast between the creamy rice, golden meat, and forest notes creates a refined and accessible seasonal dish, ideal for a French gastronomy table.
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.
Pour aller plus loin
What rice to use for a truffle risotto?
Arborio or Carnaroli rice is ideal for making a truffle risotto. These varieties, naturally rich in starch, create a creamy texture while maintaining a slightly firm grain, a hallmark of a well-executed risotto.
When to add truffle to a risotto?
Truffle is usually added at the end of cooking or during plating. This step helps preserve its delicate aromas and express the full finesse of its fragrance on the plate.
How to achieve a creamy risotto?
The secret to a creamy risotto lies in the gradual addition of hot broth and regular stirring of the rice during cooking. At the finish, Parmesan and a knob of butter enhance the creaminess and provide an even more melting texture.
Can risotto be prepared in advance?
Risotto reveals all its qualities when enjoyed immediately after cooking. However, it is possible to precook the rice for a few minutes in advance and then finish cooking it at serving time to preserve its texture and balance.
