Stuffed chicken breasts with truffle and risotto - Recipes | fooby.ch

Ingredients

• 40 g Parmesan
• 1 tbsp butter
• 100 g cream cheese, plain
• 1 egg yolks
• clarified butter
• 1 onions
• 300 g savoy cabbage
• 3 tbsp Fine Food Olio di nocciola
• 100 g Fine Food Carnaroli Superfino
• 2 tsp Fine Food Carpaccio di tartufo nero d'estate
• 4 Fine Food Suprême de poulet jaune loué (Pouletbrust)
• 1 tbsp Fine Food Nocciola Piemonte IGP
• 5 dl Fine Food Bouillon de légumes
• 2 sprig rosemary
• 3 cloves
• 1 bay leaves
• salt and pepper to taste
• ½ tsp salt
• a little pepper
• 2 dl white wine