Truffle Risotto with Herbed Chicken

In a medium pot, bring 5 cups water (8 cups for 4 servings) to a boil, then reduce to a low simmer. (You’ll use the water in Step 3.) Wash and dry produce. Halve, peel, and dice onion. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Peel and mince or grate garlic. Pick parsley leaves from stems; roughly chop leaves.Pat chicken* dry with paper towels. Place on a plate and season all over with 2 tsp Italian Seasoning (4 tsp for 4), salt, and pepper. (You’ll use the rest of the Italian Seasoning in the next step.)

Heat a drizzle of oil in a large pan over medium heat. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 3-4 minutes.Add rice, remaining Italian Seasoning, 1 TBSP plain butter (2 TBSP for 4 servings), and a big pinch of salt (we used ½ tsp; 1 tsp for 4). Cook, stirring often, until rice is translucent, 1-2 minutes.

Add 1 cup simmering water and three stock concentrates (six stock concentrates for 4 servings) to pan with rice mixture. Cook, stirring, until liquid has mostly absorbed.Repeat with remaining simmering water—adding ½ cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less liquid. If you prefer your risotto more al dente, cook for less time.

While risotto cooks, heat a drizzle of oil in a medium pan (large pan for 4 servings) over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. TIP: If chicken starts to brown too quickly, lower heat to medium and cover pan with lid. Turn off heat; transfer to a cutting board and tent with foil to keep warm. Rinse and wipe out pan.

Heat a drizzle of oil in pan used for chicken over medium-high heat. Add mushrooms and cook, stirring, until browned and softened, 3-4 minutes.Add garlic and cook until fragrant, 1 minute.Stir in ⅓ cup plain water (½ cup for 4 servings) and remaining stock concentrate, scraping up any browned bits from the bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced and thickened, 2-3 minutes.Remove from heat; stir in sour cream, 1 TBSP cream sauce base (2 TBSP for 4), and 1 TBSP plain butter (2 TBSP for 4) until melted and combined. Taste and season with salt and pepper.

Add remaining cream sauce base (not the mushroom sauce!) to pan with risotto; stir to combine. Cook until slightly thickened, 1 minute more.Remove from heat; stir in truffle butter (for a subtler truffle flavor, use less truffle butter or simply replace with regular butter) and half the parsley (save the rest for serving) until melted and combined. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, add a splash of water.Taste and season with salt and pepper.

Slice chicken crosswise.Divide risotto between plates. Top with chicken, mushroom sauce, crispy onions, and remaining parsley. Serve.