Rice with chicken, mushrooms and truffles

Rice 161 Last Update: Jul 14, 2021 Created: Jul 14, 2021 0 0 0
Rice with chicken, mushrooms and truffles
  • Serves: 6 People
  • Prepare Time: 90
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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Rice with chicken, mushrooms and truffles

Ingredients

Directions

  1. The chicken should be free of skin and bones. The leeks are washed and cut lengthwise. The carrots are peeled and cut into slices. The truffles should also be cut into thin slices. And the rest of the mushrooms - just peel.
  2. Place chicken, leeks, carrots and bay leaves in a saucepan, cover with water, add a pinch of salt and bring to a boil, then reduce heat to medium and cook for another 20-30 minutes until chicken is cooked.
  3. Remove the chicken from the pot and save 250 ml of broth. When the meat is cool enough, cut it into small pieces.
  4. Bring a saucepan of unsalted water to a boil. Add rice, stir with a wooden spoon and cook over high heat for 12-15 minutes, until rice is tender. Empty the rice into a large colander and rinse well under cold water. Leave it aside.
  5. Divide the mushrooms into legs and caps and cut everything into slices. Put them in a saucepan, add 25 grams of butter, lemon juice and a pinch of salt, and simmer for 5 minutes.
  6. Make the béchamel sauce: Melt 25 grams of butter along with the vegetable oil in a saucepan. Stir in flour and cook, stirring occasionally, for 2 minutes. Then pour in the milk along with the chicken broth. Season with salt and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the cooking liquid, then add the truffles and chicken.
  7. Melt the remaining butter in a ladle, add the rice, salt and heat, stirring with a wooden spatula. Transfer the rice to a round shape and flip it onto a warm serving plate.
  8. Whisk the yolks with a little béchamel sauce, then stir in the chicken and mushroom saucepan. Remove the pan from the heat and place in the center of the rice circle. Serve immediately.

Rice with chicken, mushrooms and truffles



  • Serves: 6 People
  • Prepare Time: 90
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

Rice with chicken, mushrooms and truffles

Ingredients

Directions

  1. The chicken should be free of skin and bones. The leeks are washed and cut lengthwise. The carrots are peeled and cut into slices. The truffles should also be cut into thin slices. And the rest of the mushrooms - just peel.
  2. Place chicken, leeks, carrots and bay leaves in a saucepan, cover with water, add a pinch of salt and bring to a boil, then reduce heat to medium and cook for another 20-30 minutes until chicken is cooked.
  3. Remove the chicken from the pot and save 250 ml of broth. When the meat is cool enough, cut it into small pieces.
  4. Bring a saucepan of unsalted water to a boil. Add rice, stir with a wooden spoon and cook over high heat for 12-15 minutes, until rice is tender. Empty the rice into a large colander and rinse well under cold water. Leave it aside.
  5. Divide the mushrooms into legs and caps and cut everything into slices. Put them in a saucepan, add 25 grams of butter, lemon juice and a pinch of salt, and simmer for 5 minutes.
  6. Make the béchamel sauce: Melt 25 grams of butter along with the vegetable oil in a saucepan. Stir in flour and cook, stirring occasionally, for 2 minutes. Then pour in the milk along with the chicken broth. Season with salt and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the cooking liquid, then add the truffles and chicken.
  7. Melt the remaining butter in a ladle, add the rice, salt and heat, stirring with a wooden spatula. Transfer the rice to a round shape and flip it onto a warm serving plate.
  8. Whisk the yolks with a little béchamel sauce, then stir in the chicken and mushroom saucepan. Remove the pan from the heat and place in the center of the rice circle. Serve immediately.

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