Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Flavoured stock
Risotto
Chicken breasts
To serve
How it's done
Flavoured stock
Bring the stock to the boil along with the wine, rosemary, cloves and bay leaf. Reduce the heat, simmer for approx. 10 mins.
Risotto
Heat the oil in a pan. Sauté the onion, add the rice, sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Add the cabbage, cook briefly, gradually pour in the hot, flavoured stock, stirring frequently, so that the rice is always just covered with liquid, then simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese and butter, season.
Chicken breasts
Mix the cream cheese with the truffle and egg yolk, season. Using a knife, make a deep incision along the length of the chicken breasts. Stuff the chicken with the filling, secure with toothpicks. Heat the clarified butter in a non-stick frying pan. Season the chicken breasts, fry over a medium heat for approx. 7 mins. on each side.
To serve
Plate up the risotto. Cut the chicken breasts in half, serve on top of the risotto, sprinkle with nuts, drizzle with oil.
Tip: | For even more flavour, add 1 piece of parmesan (incl. rind) to the stock. |
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