A delicious dish sure to impress.
Preheat the oven to 200C/180C fan-forced. Bring a kettle of water to the boil. In a heatproof jug or bowl, combine the boiling water, dried porcini mushrooms and crumbled chicken stock cubes. Set aside. Finely chop the brown onion. Finely chop the garlic (or use a garlic press).
In a large frying pan, heat 1/2 the butter and a drizzle of olive oil over a medium-high heat. Add the brown onion and sliced mushrooms and cook, stirring, for 5 minutes, or until tender. Add the garlic and arborio rice and cook for 1-2 minutes, or until fragrant.
Pour the porcini mushroom and stock mixture into the risotto, bring to the boil, then remove from the heat. Transfer the risotto to a medium baking dish. Cover tightly with foil and bake for 30-35 minutes, or until the liquid has absorbed and the rice is ‘al dente’. Halfway through cooking, stir through a splash of water.
While the risotto is baking, lay 2-3 slices of prosciutto slightly overlapping on their long side on an oven tray lined with baking paper. Place one chicken breast across the prosciutto. Wrap the prosciutto around the chicken and turn seam-side down on the oven tray. Repeat with the remaining chicken and prosciutto. Bake the chicken on the top rack for 16-20 minutes or until cooked through. Set the chicken aside to rest.
While the chicken is baking, finely chop the chives. Slice the lemon into wedges. Once cooked, remove the risotto from the oven and stir through the grated Parmesan cheese (reserve some for garnish) and remaining butter. Season generously with salt and pepper. Place the rocket leaves into a medium bowl, and just before serving, drizzle with olive oil and squeeze over a little lemon juice.
Thinly slice the prosciutto-wrapped chicken. Divide the porcini mushroom risotto between plates and top with the chicken. Sprinkle over the chives and drizzle with truffle oil. Serve the rocket on the side and garnish with any remaining Parmesan cheese. Serve with the remaining lemon wedges.
Exclusive recipe from Hello Fresh.
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