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Mushroom risotto with crispy skin-on chicken breast steak

Main course Salty

Ingredients:

(Serves 4)

For the Chicken Breast Steak:

4 skin-on chicken breast fillets (approx. 180–200 g each, even thickness)
2 tbsp olive oil
2 cloves garlic, unpeeled and lightly crushed
2 sprigs fresh thyme
40 g butter
Salt and freshly ground black pepper

For the Risotto:

300 g Carnaroli or Arborio rice (Carnaroli is recommended for a better bite)
1 shallot, finely diced
2 cloves garlic, finely minced
80 ml dry white wine
Approx. 1 L hot vegetable stock
150 g fresh chanterelle mushrooms
150 g cremini (brown) mushrooms
20 g butter
20 g almond butter / almond cream
50 g freshly grated Parmesan cheese
2 tbsp mascarpone (optional)
2 tbsp olive oil
Fresh parsley, finely chopped
Salt and black pepper

For Serving:

Parmesan shavings
Extra virgin olive oil
Microgreens, fresh thyme leaves, or fresh parsley

Instructions:

To prepare the chicken breasts, thoroughly pat them dry with paper towels and gently score the skin crosswise 2–3 mm deep, taking care not to cut into the meat so it doesn't contract while cooking. Season generously with salt and freshly cracked black pepper. Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat with a little olive oil, then place the chicken skin-side down, pressing it down evenly with a light weight or small pan to keep it flat. Sear over medium heat for 6–7 minutes until the skin turns golden brown and crispy. Flip the chicken, add the butter, garlic, and thyme, and baste the chicken with the melted herb butter for 1–2 minutes. Transfer the skillet to a preheated oven at 170 °C (340 °F) for 8–10 minutes until the core temperature reaches 68–70 °C (155–160 °F). After baking, tent with aluminum foil and let it rest for 5 minutes—do not skip resting!

For the risotto, heat olive oil in a wide pan and sauté the finely diced shallot and garlic until translucent. Add the rice and toast for 1–2 minutes until slightly translucent around the edges. Pour in the white wine and allow it to evaporate almost completely. Gradually add the hot stock one ladle at a time, stirring continuously and adding more only once the previous liquid is absorbed. This process takes about 17–18 minutes, ensuring the rice remains al dente.

Meanwhile, clean the mushrooms (brush or wipe them clean without washing), slice them, and sauté in a hot skillet with a little olive oil until golden brown. Season with salt and pepper, then fold the sautéed mushrooms into the risotto near the end of cooking.

Once the rice is nearly cooked, stir in the butter, almond butter, Parmesan, and mascarpone. Adjust the seasoning with salt and pepper, and fold in the fresh parsley (add a pinch of garlic or onion powder if desired). The risotto should be creamy and flow gently rather than hold a rigid shape.

To serve, spoon a portion of risotto into the center of a shallow bowl, lightly spreading it out. Slice the chicken breast on a bias (or serve whole) and place it on top of the risotto. Garnish with Parmesan shavings, a drizzle of extra virgin olive oil, and fresh microgreens or thyme leaves.