Roasted Chicken Breast with Wild Mushroom Risotto and Frenc
| Yield: | 4 Servings |
| Categories: | Morning, American |
| 3 | oz | Goat cheese |
| 1 | oz | Black French truffles |
| 4 | Whole chicken breasts; boned | |
| 2 | tb | Olive oil |
| Freshly ground pepper | ||
| 1/2 | c | Port |
| 1/2 | c | Reduced chicken stock |
| 2 | tb | Unsalted butter |
| 1/2 | c | Peanut oil |
| 1 | md | Onion; minced fine |
| 1 | lg | Garlic clove; minced |
| 2 | c | Arborio rice |
| 1 | c | Dry white wine |
| 2 | c | Mushroom stock; heated |
| 5 | c | Chicken stock; heated |
| 3 | tb | Olive oil |
| 1/2 | lb | Wild mushrooms; stems reserved for stock |
| Salt | ||
| 1 | md | Tomato; chopped, peeled and seeded |
| 4 | tb | Unsalted butter; chilled and cut into small pieces |
| 1/2 | c | Grated Parmesan cheese |
| 1 | lg | Pinch chopped Italian parsley |
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