Truffel Oil Risotto

Ingredients
2 cups Arboritto Rice
1 large Onion
1 stick of Butter
1 cup of White Wine
1 qt. Gluten Free Chicken Broth
Truffle flavored oil


In a large skillet
Melt 3/4 of the butter in a large skillet and saute onions till just starting to turn glassy. Add rice and stir constantly until the rice starts to lightly toast. Add white wine a little at a time so that the wine steams upon contact with the pan "sighing".  when finished begin adding the chicken broth in the same manner. Cook this until there is no more chicken broth and the risotto is creamy. Add more liquid if needed to get the rice creamy and starchy. After removing the skillet from the heat add the remaining butter and let it coat and mix in with the rice.

Serve warm with a drizzle of truffle oil.

Chicken Picata

Soooo simple.

Ingredients
Chicken Breasts - skinned and boned
Terragon - yes I have been playing with this wonderful spice lateley.
Salt
Pepper
Tumeric
Capers
Olive Oil
Lemon

In Frying Pan
Sear the chicken breasts in a frying pan with olive oil. Squeeze the juice from the lemon over the chicken then add half a jar of the capers and then sprinkle the 1/2 the spices. Brown on each side adding the remaining spices to the other side after turning. Add the rest of the capers to have some that were not caramelized. Turn a couple times till the color is to your satisfaction.
 
The perfect accompaniment is my truffle oil risotto.