Truffle Butter Risotto Recipe with Roast Chicken and Herbs

Get a little taste of French and Italian classic cuisine in this Truffle Butter Risotto Recipe with Roast Chicken and Herbs!
Author Chef Billy Parisi


For the Chicken:

  • 1 whole broken down chicken with Frenched breasts
  • 2 tablespoons of olive oil
  • 10 whole garlic cloves
  • 10 sprigs of fresh thyme
  • 4 ounces of unsalted butter
  • Kosher salt and fresh cracked pepper to taste

For the Truffle Butter:

  • 1 pound of softened unsalted butter
  • 2 tablespoons of black truffle peelings
  • 2 ounces of white truffle oil
  • Kosher salt and fresh cracked pepper to taste

For the Risotto:

  • 1 tablespoon of unsalted butter
  • ½ small diced peeled yellow onion
  • 3 finely minced cloves of garlic
  • 1 pound of Arborio rice
  • 1 cup of dry white wine
  • 64 to 96 ounces of good chicken stock
  • ¾ cup of shredded parmesan cheese
  • 1 cup of whipped heavy whipping cream
  • 1 cup of peas
  • 1 tablespoon of olive oil
  • 2 cups of quartered cremini mushrooms
  • Kosher salt and fresh cracked pepper to taste


  • Preheat the oven to 300°.
  • Season the chicken on all sides with salt and pepper and set aside.
  • Next, heat the olive oil in a large cast iron skillet over medium-high heat and add in the chicken skin side down and cook for 3 to 4 minutes or until golden brown.
  • Flip the chicken over, turn the heat down to medium, and add in the garlic, thyme and butter and baste all of the chicken parts constantly with the butter for 4 to 6 minutes.
  • Cover the chicken with foil or a lid and place in the oven at 300° for 2 ½ to 3 hours or until browned, crispy on the outside and tender juicy in the middle. Rest for 3 to 4 minutes on a plate or cutting board before serving.
  • Truffle Butter: Whip the butter in a standing mixer on high speed with the paddle attachment until it becomes light and fluffy.
  • Next, add in the truffle peelings, truffle oil, salt and pepper and combine on low speed for 1 to 2 minutes. Transfer to a plastic container and chill in the refrigerator.
  • Risotto: Melt the butter over medium heat in a large pot and add in the onions and garlic and caramelize, about 20 minutes.
  • Next, add in the rice and toast for 2 to 3 minutes before deglazing with white wine.
  • Stir the rice constantly until the rice has absorbed the wine and add in 8 ounces of chicken stock at a time while continuing to stir until the liquid is absorbed. Repeat the process until the risotto is al dente or slightly crunchy.
  • Fold in the Parmesan cheese, whipping cream and peas until combined. Keep warm.
  • In a saute pan with olive oil over high heat add in the mushrooms and cook until browned, about 6 to 8 minutes and then fold them into the risotto. Finish the risotto by seasoning with salt and pepper and adding in a few tablespoons of the truffle butter. Feel free to use as little or as much as you’d like.
  • Serve the chicken alongside the truffle butter risotto.