Oscar Menu: Pan Roasted Organic Chicken with Black Truffle Risotto

March 3, 2006 — -- Once again, Chef Wolfgang Puck is in charge of the menu for the exclusive Governor's Ball following the Oscars. You too can eat like a star by following the recipe for pan roasted organic chicken with black truffle risotto below.

(recipe courtesy Wolfgang Puck)

Yield: Serves 6

Ingredients for chicken and vegetables
6 organic chicken breasts
2 whole black truffles, plus 1/4 cup chopped black truffles
1 pound goat cheese, crumbled
1 cup olive oil
6 Shelton Farms chicken leg and thigh meat, finely diced
3 medium carrots, 1/4-inch diced
6 stalks celery, 1/4-inch diced
2 cups yellow onion, 1/4-inch diced
2 leeks, white part only, 1/4-inch diced

Directions for chicken and vegetables

Ingredients for natural jus:

1/4 cup garlic, sliced
1/2 cup shallots, sliced
4 cups button mushrooms, chopped
2/3 liter white wine
2 tablespoons Port wine
2 cups freshly made or store-bought chicken stock
1/2 cup store-bought hoisin sauce or demi glace
1 pound roasted chicken bones
1 stick unsalted butter
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped

Directions for natural jus

Add the stock, hoisin sauce or demi glace, and bones, and reduce by 2/3. Add the rosemary and thyme. Finish with butter. Strain and adjust seasonings.

Ingredients for black truffle risotto

1 cup, plus 2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
1 pound risotto
2 cup white wine
6 cups freshly made or store-bought chicken stock
1/2 cup truffle butter
1/2 cup freshly grated Parmesan Reggiano
Freshly ground black pepper
Kosher salt
2 ounces black truffles

Ingredients for truffle butter

1 tablespoon chopped black truffle
4 sticks unsalted butter

In a flat bottom saucepan, heat 1/2 cup of the olive oil. Add the onion and sweat until translucent. Add the risotto and make sure it is thoroughly coated with the mixture while stirring constantly. Add the white wine and reduce until dry. Add half of the chicken stock to cover the risotto, and stir constantly until the stock is gone.

Presentation: On individual plates, place some of the risotto to cover the plate. Spoon the leg and vegetable ragout in the center of the plate. Place the sliced chicken breast on top of the vegetables and shave some black truffles on top.