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Grilled breast of chicken with baked walnut and tartufo risotto and rosemary caviar


  • 400g chicken breast
  • 1 tbsp olive oil
  • 1/4 cup finely chopped onion
  • 3/4 cup Arborio rice
  • 1/4 cup dry white wine
  • 21/2 cups chicken stock
  • 3/4 tsp coarse salt
  • 1/8 tsp freshly ground pepper
  • 1 tbsp unsalted butter
  • 100g chopped walnuts (Lamb Brand)
  • 3 tbsp crema parmegiano and tartufo (Dical House)
  • 1 tsp rosemary caviar (Dical House)


Start this recipe by sautéing the onions in olive oil and butter. Add in the walnuts and cook stirring continuosly 2 to 3 minutes. Add the rice and cook for half a minute, add the white wine, stock,salt and pepper bring to the boil and turn to an oven dish cover and bake for 25 minutes. Once all the liquid is absolved mix in well the crema tartufo and allow it bind in the risotto. On a well heated griddle pan grill the chicken breast until completely cooked, serve on the baked risotto garnished with the rosemary caviar.

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