Ingredients for 4 people:

  • 4 chicken breasts
  • 1 pinch salt
  • pepper
  • 2 tablespoons Pepone extra virgin olive oil VOM FASS (for frying)
  • 20 ml VOM FASS Star Date Balsam Vinegar
  • 100 ml of chicken stock
  • cold 2 tbsp butter
  • 10 Shiitake mushrooms

For the risotto:

  • 150 g risotto rice
  • 1 tablespoon butter
  • 1 shallot
  • 100 ml white wine
  • 300-400 ml of vegetable stock
  • 1 pinch salt
  • 1 pinch ground nutmeg
  • 2 tablespoons Parmesan cheese
  • 20 ml VOM FASS Hazelnut Oil
  • 1 handful of roasted hazelnuts (roughly chopped)
  • fresh herbs to garnish


  • Peel the shallots and chop finely and sauté in butter with a little bit of oil to prevent the butter from burning.
  • Add the risotto rice and sauté. Add the white wine; stir well until the rice has absorbed the wine. Add the some stock by small quantities until the rice is cooked. Season; add Parmesan cheese and hazelnut oil.
  • Cook the chicken breasts in olive oil, then turn and add shiitake mushrooms. Remove the breats from the pan and keep warm in the oven. Remove shiitake mushrooms from the pan; deglaze the drippings with broth and leave to reduce by half. Add a bit of butter and VOM FASS Date Balsam Vinegar.
  • Serve the risotto centred on plate, cut the breasts in slices, add the mushrooms, drizzle with sauce, serve, sprinkle with chopped hazelnuts and garnished with herbs. Serve with salad leaves (optional).

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