Chicken Saltimbocca with Truffle Risotto

Adjust racks to top and middle positions and preheat oven to 425 degrees. In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce heat to low.

Wash and dry produce.

Pick sage leaves from stems; roughly chop half the leaves (you’ll use remaining whole leaves in Step 2). Halve, peel, and mince shallot. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Zest and quarter lemon.

Pat chicken* dry with paper towels.

On a clean work surface, lay two slices of prosciutto side by side. Place one chicken cutlet along bottom of slices and top with 2-3 whole sage leaves. Tighly roll prosciutto up around cutlet, ensuring sage leaves stay in place. Repeat with remaining prosciutto, chicken, and sage.

Heat a drizzle of olive oil in a large, preferably ovenproof, pan over medium-high heat. Add chicken and cook until browned, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking sheet.

Transfer pan to oven. Roast chicken on top rack until cooked through, 18-22 minutes. Transfer chicken to a cutting board to rest.

While chicken cooks, heat a drizzle of oil in a second large pan over medium heat. Add shallot and mushrooms; cook, stirring occasionally, until softened and lightly browned, 4-6 minutes.

Add rice, 1 TBSP butter (2 TBSP for 4 servings), and a big pinch of salt. Cook, stirring frequently, until rice is translucent, 1-2 minutes more.

Add 1 cup simmering water and stock concentrates; stir until liquid has mostly absorbed. Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has mostly absorbed—until rice is al dente and mixture is creamy, 20-25 minutes. TIP: Depending on the size of your pan, you may need a little more or less liquid.

Once risotto is al dente, stir in cream sauce base, Italian cheese blend, and juice from one lemon wedge (two wedges for 4); cook, stirring occasionally, until slightly thickened, 2-4 minutes.

Turn off heat; stir in lemon zest, 1 TBSP butter (2 TBSP for 4), and as much truffle seasoning as you like (use less if you prefer a subtler flavor). TIP: Risotto should be a bit loose and saucy right before serving, so add a splash more simmering water if needed; it will thicken as it cools.

Taste and season with salt and pepper. Transfer to a serving bowl; cover to keep warm.

Once risotto is done, place garlic bread on a lightly oiled baking sheet and bake on middle rack until golden brown, 9-11 minutes.

Separate into slices and transfer to a serving platter.

While garlic bread bakes, cut tomatoes and mozzarella into ¼-inch slices.

On a serving plate, arrange tomatoes and mozzarella in alternating, overlapping layers (we like to create arc shapes). Top with a large drizzle of olive oil and season with salt and pepper. Drizzle with as much pesto and balsamic glaze as you like.

Slice chicken crosswise. Transfer chicken and remaining lemon wedges to a serving platter. Top chicken with as much chopped sage and remaining balsamic glaze as you like. Serve risotto, garlic bread, and caprese salad on the side.