Note: in this recipe I used the chicken from my recipe: Black Truffle and Garlic Roast Chicken, if you don't want to roast a chicken for this dish, feel free to use a standard free range rotisserie/BBQ chicken.
1 brown onion, peeled + very finely diced
Flaked sea salt
2 large cloves garlic, peeled + minced
2 cups Arborio rice
1 cup dry white wine
1.5 litres free-range chicken stock
2 handfuls shiitake mushrooms
Knob unsalted butter
2 cups/2 handfuls rotisserie chicken, shredded into strips* (see note below)
50g fresh Parmesan cheese, finely grated
Ground white pepper
10g fresh black truffle
Extra Parmesan cheese, finely grated for serving
Pour the chicken stock into a large saucepan and bring to a simmer, reduce the heat to very low, then cover and keep the stock warm until required.
Add 1 tablespoon of olive into a frying pan, add 1 generous knob of butter, warm gently over medium-high heat, add the mushrooms and toss in the melting oil/butter along with a pinch of crushed sea salt flakes for 2-3 minutes until mushrooms are soft and lightly golden, toss the pan frequently to coat and cook evenly. Turn out onto a plate and set aside.
Into a large, heavy-based saucepan, add 1 tablespoon of olive oil warm over medium heat then add the finely diced onion and sauté for 2-3 minutes before adding the minced garlic. Continue to fry, stirring often until softened. Take care not to let the garlic burn.
Add the rice into the pot and fry with the onion/garlic for a further 2-3 minutes, stirring constantly. Add the wine, stirring to incorporate. Add a ladle of warm stock to the rice and cook stirring until it has been totally absorbed, continue adding the stock in this manner until there is only one ladle of stock left in the pot.
Add the grated Parmesan, mushrooms and chicken and finally the remaining stock, stir to combine and season to taste with salt and freshly ground back pepper. Divide amongst serving dishes and finally shave some black truffle over the top of each dish and serve with extra finely grated Parmesan.