Pan Roasted Organic Chicken With Black Truffle Risotto

By Oprah
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6 organic chicken breasts

2 whole black truffles , plus 1/4 cup chopped black truffles

1 pound goat cheese , crumbled

1 cup olive oil

6 Shelton Farms chicken leg and thigh meat, finely diced

3 medium carrots , 1/4-inch diced

6 stalks celery , 1/4-inch diced

2 cups yellow onion , 1/4-inch diced

2 leeks , white part only, 1/4-inch diced

1/4 cup garlic , sliced

1/2 cup shallots , sliced

4 cups button mushrooms , chopped

2/3 liter white wine

2 tablespoons Port wine

2 cups freshly made or store-bought chicken stock

1/2 cup store-bought hoisin sauce or demi glace

1 pound roasted chicken bones

1 stick unsalted butter

1 tablespoon fresh rosemary , chopped

1 tablespoon fresh thyme , chopped

1 cup plus 2 tablespoons extra-virgin olive oil

1 medium yellow onion , finely diced

1 pound risotto

2 cups white wine

6 cups or store-bought chicken stock

1/2 cup truffle butter (see below)

1/2 cup freshly grated Parmesan Reggiano

Freshly ground black pepper

Kosher salt

2 ounces black truffles

1 tablespoon chopped black truffle

4 sticks unsalted butter

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