Chicken Saltimbocca with Truffle Risotto

• Pat chicken* dry with paper towels. • On a clean work surface, lay two slices of prosicutto side by side. Place one chicken cutlet along bottom of slices and top with 2-3 whole sage leaves. Tighly roll prosciutto up around cutlet, ensuring sage leaves stay in place. Repeat with remaining prosicutto, chicken, and sage. • Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet now. • Transfer pan to oven. Roast chicken on top rack until cooked through, 15-18 minutes. Transfer chicken to a cutting board to rest.

• While chicken cooks, heat a drizzle of oil in a second large pan over medium heat. Add shallot and mushrooms; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes. • Add rice, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt. Cook, stirring frequently, until rice is translucent, 1-2 minutes more • Add 1 cup simmering water and stock concentrates; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding 1⁄2 cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 20-25 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid.

• Once risotto is al dente, stir in cream sauce base, Italian cheese blend, and juice from one lemon wedge (two wedges for 4 servings); cook, stirring occasionally, until slightly thickened, 2-4 minutes. • Turn off heat and stir in lemon zest, 1 TBSP butter (2 TBSP for 4), and as much truffle seasoning as you like (use less if you prefer a subtler flavor). TIP: Risotto should be a little loose and saucy right before serving, so add a splash more simmering water if needed; it will thicken as it cools. • Taste and season with salt and pepper. Transfer to a serving bowl and cover to keep warm.

• Once risotto is done, place garlic bread on a lightly oiled baking sheet and bake on middle rack until golden brown, 9-11 minutes. • Separate into slices and transfer to a serving platter.