[an error occurred while processing this directive] Wild Mushroom and Wheat Berry Risotto with Seared Chicken Breast - Steven and Chris
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.


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