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Truffle Risotto with Herbed Chicken

Truffle Risotto with Herbed Chicken

with Creamy Mushroom Sauce & Crispy Onions

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Think a rich, creamy risotto can only be enjoyed at fancy restaurants? Think again! This truffle-infused version couldn’t be easier to whip up in your own kitchen. Toast your rice in oniony butter, then simmer with stock until the rice is perfectly al dente and velvety. Stir in fragrant black truffle butter and top it off with tender, herby chicken, and a luscious mushroom cream sauce. Garnish with crispy onions for a seriously impressive dinner. No reservations!

Allergens:MilkWheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time50 minutes
Prep Time10 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Yellow Onion

1 clove

Garlic

¼ ounce

Parsley

10 ounce

Chicken Cutlets

1 tablespoon

Italian Seasoning

¾ cup

Arborio Rice

4 unit

Chicken Stock Concentrate

4 ounce

Button Mushrooms

1.5 tablespoon

Sour Cream

(ContainsMilk)

4 ounce

Cream Sauce Base

(ContainsMilk)

2 tablespoon

Black Truffle Butter

(ContainsMilk)

1 unit

Crispy Fried Onions

(ContainsWheat)

Not included in your delivery

1 tablespoon

Cooking Oil

2 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories1060 kcal
Fat59 g
Saturated Fat30 g
Carbohydrate90 g
Sugar8 g
Dietary Fiber2 g
Protein41 g
Cholesterol190 mg
Sodium1570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Large Pan
Medium Pan
Aluminum Foil
Instructions
Instructionsarrow up iconarrow up icon
1

• In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use it in step 3.) Wash and dry produce. • Halve, peel, and dice onion. Trim and thinly slice mushrooms. (Skip if your mushrooms are pre-sliced!) Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves. • On a plate, pat chicken* dry with paper towels and season all over with 2 tsp Italian Seasoning (4 tsp for 4 servings), salt, and pepper.

2

• Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes. • Add 1 TBSP butter (2 TBSP for 4 servings), rice, remaining Italian Seasoning, and a big pinch of salt (we used ½ tsp; 1 tsp for 4) and cook, stirring often, until rice is translucent, 1-2 minutes.

3

• Add 1 cup simmering water and 3 stock concentrates (6 stock concentrates for 4 servings) to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed. Repeat with remaining water—adding ½ cup at a time and stirring until it has absorbed— until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

4

• While risotto cooks, heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. TIP: If browning too quickly, lower the heat to medium and cover pan with lid. • Transfer to a cutting board and tent with foil to keep warm. Rinse out pan.

5

• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3-4 minutes. • Add garlic and cook until fragrant, 1 minute. • Stir in 1⁄3 cup plain water (½ cup for 4 servings) and remaining stock concentrates, scraping up any browned bits from the bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2-3 minutes. • Remove from heat; stir in sour cream, 1 TBSP cream sauce (2 TBSP for 4), and 1 TBSP butter (2 TBSP for 4) until melted and combined. Taste and season with salt and pepper. Set aside.

6

• To pan with risotto, add remaining cream sauce (not the mushroom sauce); stir to combine. Cook until slightly thickened, 1 minute more. • Remove from heat; stir in truffle butter (for a subtler truffle flavor, use less truffle butter or simply replace with regular butter) and half the parsley until melted and combined. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water. • Taste and season with salt and pepper.

7

• Slice chicken crosswise. • Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve.