These meal not only looks great plated but the addition of truffle risotto made it one of my more favorite dishes very easily.  It definitely is not a quick meal but if you have the time, I definitely think its well worth it to indulge now and then!

Prep Time: 10 minutes   Total Time:  1 hour   Serves: 2 people

Ingredients you need to cook this shit:

• 2 Chicken Stock Concentrates
• 2 Cloves of Garlic
• 1 Shallot
• 4 oz. Baby Portobello Mushrooms
• 3/4 cup Arborio Rice
• 12 oz. Chicken Breasts
• 2 oz. Prosciutto
• 1 Lemon
• 1/4 oz. Chives
• 2 TBSP Garlic Herb Butter
• 1/4 cup of Parmesan Cheese
• 2 TBSP of Truffle Oil
• 1 TBSP Olive Oil

Directions on how to cook this shit:

1. Wash and dry all your stuff.  Adjust rack to middle position and preheat oven to 400 degrees.  Bring 4 cups water and stock concentrates to a boil in a medium pot.  Once boiling, reduce heat to low.  Meanwhile, slice garlic as thinly as possible.  Halve, peel, and mince shallot.  Trim mushrooms, then cut into 1/4 inch thick slices.
2. Heat a drizzle of olive oil in a large pan over medium heat.  Add shallot and garlic.   Cook, tossing, until softened, 1-2 minutes.  Add rice and cook, stirring, until translucent, 1-2 minutes.  Add stock 1/2 cup at a time, stirring after each addition.  Allow rice to absorb most of the stock before adding more.  Continue until al dente and creamy, 30-35 minutes.
3. Pat chicken dry with a paper towel.  Lay 2 slices of prosciutto beside each other on a flat surface.  Tightly roll prosciutto around chicken. Repeat with another 2 slices of prosciutto and other chicken breast.
4. Heat a drizzle of olive oil in another large pan over medium-high heat (ovenproof if you have it).  Add wrapped chicken to pan and sear until browned, about 2 minutes per side.  Transfer pan to oven and roast until no longer pink in center, about 15 minutes.  Let rest a few minutes, then slice crosswise. ( If pan isn’t ovenproof, transfer chicken to a small baking dish before putting it in the oven.)
5. Heat a drizzle of olive oil in a medium pan over medium-high heat.  Add mushrooms and season with salt and pepper.  Cook, tossing, until tender, 4-7 minutes.  Cut lemon into wedges. Mince chives. Once mushrooms are done, stir into risotto along with herb butter, half the Parmesan, half the chives, a squeeze of lemon, and any juices released by chicken.  Season with salt, pepper and more lemon.
6. Divide risotto between plates and sprinkle with remaining parmesan and chives. Top with chicken.  Drizzle with truffle oil (to taste). Serve with any remaining lemon on the side.

Calories: 920