Lemon chicken fillet on truffled risotto

1h
- Preparation 20 min
- Cooking 40 min

Ingredients

4 People

For the risotto:
1 l Vegetable broth
1 Shallot 
2 tbsp. Truffle butter
250 g Risotto rice
100 ml White wine 
30 g Pickled truffle (jar) 
50 g Grated Parmesan 
Salt 
Pepper 
For the chicken:
3 Sprigs rosemary  
3 Stems thyme
2 Garlic
1 Organic lemon 
2 Corn-fed chicken breasts (on the bone, with skin; approx. 350 g each)   
Salt 
Pepper 
2 tbsp. Butter 
2 tbsp. Olive oil 
Plus:
2 tbsp. Butter 
200 g Samphire 
Pepper 
Parmesan shavings for garnish

Preparation

Step 1

For the risotto, heat the broth in a saucepan. In the meantime, peel the shallot and dice finely. Heat the truffle butter in a second saucepan. Sauté the shallot cubes for about 3 minutes. Add the risotto rice and steam. Deglaze with white wine and reduce the heat. Gradually add the hot broth until it is used up. Cook the risotto on low for about 20 minutes, stirring occasionally.

l Vegetable broth

Shallot 

tbsp. Truffle butter

g Risotto rice

ml White wine 

Step 2

Meanwhile, wash the rosemary and thyme and pat dry. Peel the garlic and cut into slices. Peel and wash the lemon and cut into slices. Pat the meat dry and rub with salt and pepper. Heat the butter and olive oil in an ovenproof frying pan. Sear the chicken in it on both sides. Add the garlic, rosemary, thyme and lemon slices and flavor. Cook the chicken in a preheated oven at 190 °C/ fan 170 °C for approx. 15 minutes. Drizzle the meat with broth from time to time.

Sprigs rosemary  

Stems thyme

Garlic

Organic lemon 

Corn-fed chicken breasts (on the bone, with skin; approx. 350 g each)   

tbsp. Butter 

tbsp. Olive oil 

Step 3

Meanwhile, heat the butter in a hot pan. Add the samphire and fry for about 3 minutes. Season to taste with pepper and set aside.  

tbsp. Butter 

g Samphire 

Pepper 

Step 4

Drain the truffles, cut them into small pieces and add about 2/3 of them to the risotto. Add the grated Parmesan and mix in. Season with salt and pepper to taste. Remove the chicken from the oven, remove from the bone and slice. Save the cooking liquid.

g Pickled truffle (jar) 

g Grated Parmesan 

Salt 

Pepper 

Step 5

Arrange the risotto with the chicken breast slices and drizzle with the cooking liquid. Serve garnished with samphire, the Parmesan shavings and the remaining truffle. 

Parmesan shavings for garnish