“Truffle Temptation: Broccoli and Chicken Risotto Elegance”

“Truffle-Infused Elegance: Chicken and Broccoli Risotto”

Ingredients:

• 100g Arborio rice
• Half a bag of frozen broccoli
• 250-300g chicken fillet
• 60g mozzarella cheese
• Salt and pepper, to taste
• Parmesan cheese
• Butter
• A spoonful of black truffle

Instructions:

1. Start by sautéing the chicken fillet in butter until it’s fully cooked and golden brown. Remove from the pan and set aside.
2. In the same pan, add a little more butter and start to sauté the Arborio rice until it’s translucent.
3. Gradually add water or chicken broth, stirring constantly, allowing the rice to absorb the liquid.
4. As the rice begins to soften, add the frozen broccoli. Continue to cook, stirring often.
5. Once the rice and broccoli are almost fully cooked, add the cooked chicken back to the pan.
6. Season with salt and pepper.
7. Stir in the mozzarella cheese until it’s melted and the risotto becomes creamy.
8. Finish off by stirring in a generous spoonful of black truffle.
9. Serve hot, garnished with grated Parmesan cheese.

Enjoy your luxurious risotto dish!