Smell My Olive Pits

A blog dedicated to my love affair with all things food

Chicken, leek & mushroom risotto with black truffles December 21, 2008

Filed under: Risotto,Savoury,Truffles — lewislikesolives @ 5:53 pm

If you pause for a moment in our busy lives, you might realise that much of the efforts made in life are geared towards gaining a status or possessions to set yourself apart from those around you, to move up the social economic ladder (or in the case of a mid-life crisis, a porche is often used to reaffirm one’s existance). Such is the way that society defines success most of the time, though how fulfilling such a life would be is beyond the scope of this food blog. Or any food blog really… But one might argue that truffles, with the raw material fetching up to thousands of dollars per kilogram, sits on top of the gastronomic status ladder. Have you made it when you can afford such luxuries in life? or is it a waste of money, what is the fuss about? and more importantly – can you have it at home on a budget?

Well, I have only recently discovered that you can pick up a small jar of truffle salsa for around 40 bucks at quality delis, and trust me, it could last you a while. And seeing that I’m the type of guy who likes fool proof recipes – this is definitely one of my favourites for a hearty meal to impress. Again, like the ice-cream recipe posted earlier (courtesy of chef-extraordinaire & friend Beck), when the ingredients you use are all decadent and delicious in itself, you really can’t go wrong so long as you don’t burn it. Or drop it on the floor. Actually that is not true – truffles in itself is an acquired taste already (some question if is it really gourmet or just gross?), so you can definitely spoil the risotto by adding TOO MUCH black truffle salsa – it’s strong stuff!! In which case, wash it down with a glass/bottle of Moet…

Chicken, leek & mushroom risotto with black truffles
serves 2-3


  • 3 chicken breasts, diced & marinated for at least 30 minutes
  • 1/2 brown onion, sliced
  • 1 leek, only use white part, thinly sliced
  • 250g brown swiss mushrooms, sliced
  • 2 cloves of garlic, chopped finely
  • 3 cups Arborio rice
  • 2 cups of white wine
  • 1.5L warm chicken stock
  • 2 & 1/2 cups baby spinach
  • 2 & 1/2 tsp of black truffle salsa, or to taste
  • Unsalted butter as needed
  • Shaved parmesan cheese to fold through, and to serve
  • Cracked black pepper to season

Chicken marinade – 2 tbsb dark soy, 2 tsp corn flour; mix well


Cook chicken through with equal parts butter and olive oil, then set aside. In the same pan on medium heat, sweat onion & leek with a good amount of olive oil until fragrant & soft. Add rice and stir well, allowing rice to absorp the pan juices. Add 1.5 cups of the white wine and stir until all absorbed. Add garlic. Add warm chicken stock, 1-2 ladles at a time to rice, stir well while allowing all the liquid to be absorbed, before the next lot. Do so for approx 30 minutes or until rice is soft and of a risotto texture. Stir in mushrooms and allow to soften. Return chicken to the rice, stir in baby spinach, and turn the heat to low and stir through. Add 1/2 cup remaining wine, stir in 2-4 small cubes of butter, and truffle salsa. Take off heat, stir in desired amount of shaved parmesan. Season with pepper, garnish with shaved parmesan.


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