Rice with chicken, mushrooms and truffles
6 servings
90 minutes
Rice with chicken, mushrooms, and truffles is an exquisite dish of French cuisine that combines the tenderness of white meat, the rich flavor of forest mushrooms, and the refined aroma of truffles. Its history is rooted in the traditions of aristocratic gastronomy where truffles were considered a delicacy for kings. The creamy béchamel sauce complements the dish with a velvety texture, highlighting its elegance. The harmony of ingredients makes this recipe perfect for festive lunches and romantic dinners. When served, the rice is shaped neatly, creating an elegant presentation with juicy chicken and mushrooms in a rich sauce at the center. This dish is a true embodiment of French culinary art capable of impressing even the most discerning gourmets.
1
The chicken should be skinless and boneless. The leek is washed and sliced lengthwise. The carrot is peeled and cut into slices. The truffles should also be sliced thinly. The other mushrooms just need to be cleaned.
- Chicken breast: 1 piece
- Leek: 1 piece
- Carrot: 1 piece
- Black truffles: 2 pieces
- Fresh mushrooms: 500 g
2
Place the chicken, leek, carrot, and bay leaf in a pot, cover with water, add a pinch of salt, bring to a boil, then reduce the heat to medium and cook for another 20-30 minutes until the chicken is done.
- Chicken breast: 1 piece
- Leek: 1 piece
- Carrot: 1 piece
- Bay leaf: 1 piece
- Salt: to taste
3
Remove the chicken from the pot and save 250 ml of broth. Once the meat has cooled enough, cut it into small pieces.
- Chicken breast: 1 piece
4
Bring unsalted water to a boil. Add rice, stir with a wooden spoon, and cook on high heat for 12-15 minutes until the rice is soft. Drain the rice in a large colander and rinse well under cold water. Set aside.
- Long grain rice: 500 g
5
Separate the mushrooms into stems and caps, and slice them all. Place them in a pot, add 25 grams of butter, lemon juice, and a pinch of salt, and cook on low heat for 5 minutes.
- Fresh mushrooms: 500 g
- Butter: 120 g
- Lemon juice: 0.3 teaspoon
- Salt: to taste
6
Make béchamel sauce: melt 25 grams of butter in a pot with vegetable oil. Stir in flour and cook, stirring, for 2 minutes. Then pour in milk along with chicken broth. Add salt and cook, stirring, for 10 minutes. Add mushrooms and the liquid they were cooked in, then add truffles and chicken.
- Butter: 120 g
- Olive oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 450 ml
- Chicken breast: 1 piece
- Fresh mushrooms: 500 g
- Black truffles: 2 pieces
7
Melt the remaining butter in a saucepan, add rice, salt it, and heat while stirring with a wooden spatula. Transfer the rice to a round mold and flip it onto a warm serving plate.
- Butter: 120 g
- Long grain rice: 500 g
- Salt: to taste
8
Beat the yolks with a little béchamel sauce, then mix into the pot with chicken and mushrooms. Remove the pot from the heat and place in the center of the rice circle. Serve immediately.
- Egg yolk: 2 pieces