Wild Mushroom and Wheat Berry Risotto with Seared Chicken Breast

Wild Mushroom and Wheat Berry Risotto with Seared Chicken Breast


Using wheatberries and wild mushrooms, Chef Chris Brown has created a delicious risotto recipe without all of the fat or cream.

A chicken breast sliced up on top of wheat berry risotto. It's garnished with small green leaves.


2 tablespoons olive oil
1/3 cup minced yellow or sweet onions
1/2 teaspoon fresh thyme leaves, stripped
1 1/2 cups wheat berries
1/2 cup white wine
1 cup mixed wild mushrooms
5 cups vegetable or mushroom stock, heated
1/4 cup parmesan, grated
4 tablespoons fresh basil, chopped
to taste salt and pepper

4 chicken breasts, skin on
4 litres cold water
1 egg
2 cups salt, enough to make egg float


For the Risotto:  

  • Heat the oil in a 4-quart saucepan over medium heat.
  • Add the onions; sauté for 2 minutes, stirring often, until the onions are soft.  
  • Add the thyme, heat for 1 minute to release the flavor.  
  • Add the wheat berries; stirring to coat the grains evenly with oil for 1 minute.  
  • Add the wine, cook, stirring until all of the liquid is absorbed into the buckwheat.  
  • Begin adding the hot stock, 1/2 cup at a time, stirring frequently.
  • Wait until each addition is almost completely absorbed before adding the next 1/2 cup reserving about 1/4 cup of stock to add at the end if needed.
  • Stir frequently to prevent the buckwheat from sticking.  
  • After approximately 30 minutes, when the buckwheat is al dente, add the remaining stock and wild mushrooms; stirring to combine ingredients.  
  • Add the Parmesan and basil. Stir and serve.

For the Chicken:

  • Heat oven to 400F
  • Whisk enough salt into the water to make the egg float!   
  • Brine chicken in liquid for 45 min (leave in refrigerator)   
  • Rinse chicken in fresh cold water and pat dry.  
  • Sear chicken skin side down until golden brown.  
  • Flip chicken and roast in oven for 15 min.  
  • Serve over wheat berry risotto.