Rice with Chicken, Mushrooms, and Truffles
Main Dishes • French
Description
Rice with Chicken, Mushrooms, and Truffles
Ingredients
- Leek 1 piece
- Skin-On Chicken Breasts 1 piece
- Bay leaf 1 piece
- Carrot 1 piece
- Long-Grain Rice 20 oz
- Fresh Mushrooms 20 oz
- Butter 5 oz
- Meyer Lemon Juice ¼ teaspoon
- Olive Oil 2 tablespoons
- Wheat Flour 2 tablespoons
- Milk 15 fl oz
- Whole egg 2 pieces
- Black truffles 2 pieces
- Salt to taste
Step-by-Step Guide
Step 1
Remove the skin and bones from the chicken. Wash the leek and cut it lengthwise. Peel the carrot and slice it. Slice the truffles thinly as well. Clean the other mushrooms.
Step 2
Place the chicken, leek, carrot, and bay leaf in a pot, cover with water, add a pinch of salt, and bring to a boil. Then reduce the heat to medium and simmer for another 20-30 minutes until the chicken is cooked.
Step 3
Remove the chicken from the pot and reserve 250 ml of the broth. Once the meat has cooled enough, cut it into small pieces.
Step 4
Bring a pot of unsalted water to a boil. Add the rice, stir with a wooden spoon, and cook over high heat for 12-15 minutes until the rice is tender. Drain the rice in a large colander and rinse well under cold water. Set aside.
Step 5
Separate the mushrooms into caps and stems and slice them all. Place them in a pot, add 25 grams of butter, lemon juice, and a pinch of salt, and cook over low heat for 5 minutes.
Step 6
Make the béchamel sauce: melt 25 grams of butter in a saucepan along with the vegetable oil. Stir in the flour and cook, stirring, for 2 minutes. Then pour in the milk along with the chicken broth. Season with salt and cook, stirring, for 10 minutes. Add the mushrooms and the liquid they were cooked in, then add the truffles and chicken.
Step 7
Melt the remaining butter in a saucepan, add the rice, season with salt, and heat while stirring with a wooden spatula. Transfer the rice to a round mold and invert it onto a warm serving plate.
Step 8
Beat the yolks with a small amount of the béchamel sauce, then stir them into the pot with the chicken and mushrooms. Remove the pot from the heat and place it in the center of the rice circle. Serve immediately.
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