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Risotto with chicken and truffle butter

salty chef
INGREDIENTS

FOR THE CHICKEN

FOR THE RISOTTO

TO FINISH THE DISH

PRODUCT
bouturo-me-troufa-packshot-gallery-0
Soft butter with truffle
Soft butter with truffle
graviera-packshot-gallery-0
Graviera cheese
Graviera cheese
kefalotiri-packshot-gallery-0
Kefalotyri cheese
Kefalotyri cheese
METHOD
  1. Season the chicken fillet with salt and pepper, cook it in a pan with 1 tbsp. OLYMPOS Soft Cow’s Butter with Truffle and set aside.
  2. Pour 1 vegetable stock cube into 1 liter of hot water and stir, reducing the heat to low.
  3. Pour 3 tablespoons of OLYMPOS Soft Cow’s Butter with Truffle and the chopped onion into a saucepan over high heat and sauté for 2 to 3 minutes.
  4. Add the rice and stir for 1 minute.
  5. Deglaze with white wine and once it has evaporated, reduce the heat to almost zero.
  6. Pour in 1.5 tbsp of the broth, stirring every 1 minute to release the starch and thicken.
  7. Once the liquids have evaporated, continue adding 1.5 tbsp. at a time, stirring every 1 minute. (You may not need to add all the broth, as your risotto will be ready in about 25 minutes.)
  8. Add the chopped chicken, 1 tsp. OLYMPOS Soft Cow’s Butter with Truffle and grated OLYMPUS Graviera. (You may also need to add a little salt, depending on your taste)
  9. Serve on a plate with a little extra grated OLYMPOS Kefalotyri and a little chopped parsley.
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