Stuffed chicken breasts with truffle and risotto
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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at fooby.ch.
Cooking tools:
- Saucepan
- Pot
- Skillet
- Nonstick skillet
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Toothpick
- Stove
- Mixing bowl
- Ladle
- Oven
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 sprigs rosemary
- 3 cloves
- 1 bay leaves
- salt
- pepper
- ½ tsp salt
- a little pepper
- 2 dl white wine
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