Recipe - Roasted Chicken Breast With Wild Mushroom Risotto And Frenc

3 ounce Goat cheese
1 ounce Black French truffles
4 Whole chicken breasts; boned
2 tablespoon Olive oil
Freshly ground pepper
One half cup Port
One half cup Reduced chicken stock
2 tablespoon Unsalted butter
One half cup Peanut oil
1 md Onion; minced fine
1 lg Garlic clove; minced
2 cup Arborio rice
1 cup Dry white wine
2 cup Mushroom stock; heated
5 cup Chicken stock; heated
3 tablespoon Olive oil
One half pound Wild mushrooms; stems
reserved for stock
Salt
1 md Tomato; chopped, peeled and
seeded
4 tablespoon Unsalted butter; chilled and
cut into small pieces
One half cup Grated Parmesan cheese
1 lg Pinch chopped Italian
parsley

1. Preheat the oven to 350 degrees F.

2. In a small bowl, crumble the goat cheese and combine with 1 teaspoon
chopped black truffle.

3. Gently slip your fingers under the skin of each chicken breast, lifting
it slightly. Divide the cheese mixture and stuff some under the skin,
patting down to distribute it evenly.

4. Rub each breast with a little olive oil and season with salt and pepper
to taste.

5. Put chicken breasts skin side down on a grill or sear in a saut‚ pan
until golden brown. Turn breasts to meat side and sear for 5 minutes more.
Finish cooking in 350degree oven for about 10 to 15 minutes until chicken
breasts are done. Do not overcook.

6. Remove the chicken from the pan and keep warm. Pour out any fat that may
remain and deglaze the pan with port. Add the stock and reduce just until
the sauce thickens. Whisk in the butter and season with salt and pepper to
taste.

To make the risotto

7. In a mediumsize heavy saucepan, heat the peanut oil. Over mediumhigh
heat, saut‚ the onion and garlic just to soften, stirring all the while, 3
to 4 minutes. Add the rice and continue to stir, using a wooden spoon,
coating the rice with the oil and onion.

8. Deglaze with the white wine and cook until the liquid is absorbed,
stirring often. Pour in enough mushroom and/or chicken stock to cover,
about 3 cups, and cook, stirring often, until the liquid is absorbed.

9. Meanwhile, in a medium skillet, heat the olive oil. If the mushrooms are
large, cut them into bitesize pieces and saut‚ over mediumhigh heat just
to soften, 3 to 4 minutes.

10. Pour 3 cups of stock into the rice, turn the flame to high, and stir in
a large pinch of salt and the tomatoes. Stir until almost al dente. Stir in
the mushrooms and the remaining 1 cup of stock, as necessary. Remember that
the risotto should be creamy, not runny. Remove from the flame and
vigorously beat in the chilled butter and One fourth cup of the Parmesan cheese
until completely dissolved. Stir in the parsley, and season with salt and
pepper to taste.

Presentation

Place one spoonful of mushroom risotto on heated plate, top with grilled
chicken breast and spoon a little of the sauce over. Using a mandoline,
thinly slice the remaining truffle and sprinkle over each chicken breast.
Serve immediately.

Serves 4.

MC formatted & busted by Barb at Possum Kingdom using Buster 2.0d on
3/23/98

NOTES : Wolfgang Puck's Oscar Party Specialty Wolfgang Puck hosts the
annual Governor's Ball party following the Oscars, where he and 35 chefs
will be cooking for a hungry crowd of 1600 stars. He took some time out of
his busy schedule to bring us the recipe for a dish that he will be serving
at the party. Airdate: 3/23/98

Recipe by: Wolfgang Puck

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Mar 23,
1998