for 4 person

Flavoured stock

5 dl	Fine Food Bouillon de légumes
1 dl	white wine
2 sprig	rosemary
3	cloves
1	bay leaf

Risotto

2 tbsp	Fine Food Olio di nocciola
1	onion, finely chopped
100 g	Fine Food Carnaroli Superfino
1 dl	white wine
300 g	savoy cabbage, cut into thin slices
40 g	Parmesan, grated
1 tbsp	butter
	salt and pepper to taste

Chicken breasts

100 g	cream cheese, plain (e.g. Philadelphia)
2 tsp	Fine Food Carpaccio di tartufo nero d'estate, drained, roughly chopped
1	egg yolk
	salt and pepper to taste
	clarified butter
4	Fine Food Suprême de poulet jaune loué (Pouletbrust)
½ tsp	salt
a little	pepper

To serve

1 tbsp	Fine Food Nocciola Piemonte IGP, coarsely chopped
1 tbsp	Fine Food Olio di nocciola

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.

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