Creamy Risotto with Rosemary Lemon Chicken, Mixed Mushrooms & Black Truffle Sauce

Time: 45mins
Portion: 4pax

Ingredients:

Small Chicken Fillets x 4pcs (Diced)
Portobello Mushrooms x 2pcs (Diced)
Mixed Dried Mushrooms (or only Porcini) x 1/2jar (Slightly rinsed, soaked in warm water)
Mini Yellow Paprika x 1pc (Diced)
Mini Red Paprika x 1pc (Diced)
Garlic x 5cloves (Diced)
Shallots x 3pcs (Sliced)
Risotto Rice x 90g (Half box)
Hot Water x 3cups (more or less according to the cooking)
Sea Salt x 1/2tsp
Black Pepper x 1/2tsp
Chicken Stock x 1tsp
Butter x 20-30g
White Wine x 30-50ml
Rosemary x 1tsp
Parsley x 1tsp
Lemon Zest x 1/2 lemon
Parmesan x little (Garnishing)
Black Truffle sauce x 2tsp
Green leaves x little (Garnishing)

Directions:

1. Cut the chicken fillets into small dices. Marinate with 1/2 lemon juice, rosemary, olive oil, black pepper and sea salt overnight.
2. Add some grapeseed oil to a cast-iron pot or a non-stick pot. Fry the garlic & shallots until slightly golden. Add in chicken dices, portobello mushrooms, yellow & red paprikas.
3. Add in the risotto, keep on frying. Add some more grapeseed oil if needed.
4. Cut the mixed dried mushrooms into small pieces. Add them into the pot with the warm water from soaking. You need the taste from these aromatic dried mushrooms.
5. Add in hot water to cover all ingredients. Turn to medium heat.
6. Add in butter, white wine, sea salt, black pepper, chicken stock, rosemary, parsley herbs. Keep on stirring.
7. Add in more hot water if needed, to keep the risotto creamy.
8. Cook for approximately 15-20minutues. Check if the risotto is cooked.
9. Garnish with lemon zest, parmesan, black truffle sauce and some green leaves.

*Chinese version is coming...