INGREDIENTS

INSTRUCTIONS

3/23    
Preheat the oven to 350 degrees F. In a small bowl, crumble the goat
cheese and combine with 1 teaspoon chopped black truffle. Gently slip
your fingers under the skin of each chicken breast, lifting it
slightly. Divide the cheese mixture and stuff some under the skin,
patting down to distribute it evenly. Rub each breast with a little
olive oil and season with salt and pepper to taste. Put chicken
breasts skin side down on a grill or sear in a saut pan until golden
brown. Turn breasts to meat side and sear for 5 minutes more. Finish
cooking in 350-degree oven for about 10 to 15 minutes until chicken
breasts are done. Do not overcook. Remove the chicken from the pan  and
keep warm. Pour out any fat that may remain and deglaze the pan  with
port. Add the stock and reduce just until the sauce thickens.  Whisk in
the butter and season with salt and pepper to taste.  To make the
risotto  7. In a medium-size heavy saucepan, heat the peanut oil. Over
medium-high heat, saut the onion and garlic just to soften, stirring
all the while, 3 to 4 minutes. Add the rice and continue to stir,
using a wooden spoon, coating the rice with the oil and onion.  8.
Deglaze with the white wine and cook until the liquid is absorbed,
stirring often. Pour in enough mushroom and/or chicken stock to cover,
about 3 cups, and cook, stirring often, until the liquid is absorbed.
9. Meanwhile, in a medium skillet, heat the olive oil. If the
mushrooms are large, cut them into bite-size pieces and saut over
medium-high heat just to soften, 3 to 4 minutes.  10. Pour 3 cups of
stock into the rice, turn the flame to high, and  stir in a large pinch
of salt and the tomatoes. Stir until almost al  dente. Stir in the
mushrooms and the remaining 1 cup of stock, as  necessary. Remember
that the risotto should be creamy, not runny.  Remove from the flame
and vigorously beat in the chilled butter and  1/4 cup of the Parmesan
cheese until completely dissolved. Stir in  the parsley, and season
with salt and pepper to taste.  Presentation  Place one spoonful of
mushroom risotto on heated plate, top with  grilled chicken breast and
spoon a little of the sauce over. Using a  mandoline, thinly slice the
remaining truffle and sprinkle over each  chicken breast. Serve
immediately.  Serves 4.  MC formatted & busted by Barb at Possum
Kingdom using Buster 2.0d on  NOTES : Wolfgang Puck's Oscar Party
Specialty Wolfgang Puck hosts the  annual Governor's Ball party
following the Oscars, where he and 35  chefs will be cooking for a
hungry crowd of 1600 stars. He took some  time out of his busy schedule
to bring us the recipe for a dish that  he will be serving at the
party. Airdate: 3/23/98  Recipe by: Wolfgang Puck  Posted to MC-Recipe
Digest by "abprice@wf.net" <abprice@wf.net> on  Mar 23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1415
Calories From Fat: 732
Total Fat: 81.9g
Cholesterol: 163.2mg
Sodium: 1901.7mg
Potassium: 906.2mg
Carbohydrates: 102g
Fiber: 1.1g
Sugar: 11.1g
Protein: 54.5g