Asparagus Risotto with Balsamic Chicken

This great dish was submitted by one of our team members, Jenny. The creamy risotto pairs perfectly with the rich balsamic chicken. 

Risotto:
6 Cups Chicken or Vegetable Stock
2 Cups Risotto
4 TBSP Porcini Oil
2 Shallots, finely diced
1 Cup Asparagus, trimmed to 1-inch pieces
½ Cup Vermouth or Dry White Wine
Parmesan Cheese
Salt & Pepper

In a small pot, bring stock to a simmer. In a large saucepan, heat 2 TBSP Porcini Oil. Add shallots and sauté until translucent. Add rice and stir to coat. When rice becomes opaque, add vermouth to pan and cook until it is absorbed. Add ½ cup simmering stock, stirring until liquid is absorbed. Continue adding stock ½ cup at a time. Add asparagus when adding the last of the stock to the pot. Add salt and pepper to taste.


Balsamic Marinade:
2 TBSP Porcini Oil
2 TBSP Fig Balsamic Vinegar
1 Clove Garlic, minced or pressed
½ TSP Salt
¼ TSP Black Pepper
1 TSP Italian Seasoning or other Herb Blend
1 Chicken Breast

Whisk all ingredients, except chicken, together until well combined. Pour into Ziploc bag and add chicken. Refrigerate for 1-12 hours. When ready to cook, remove chicken from marinade and pat dry.

Preheat broiler. Lightly coat glass or ceramic baking dish with olive oil. Place chicken in dish and broil for 8 minutes. Turn chicken and broil for 5 more minutes. Allow chicken to rest for a couple of minutes.

Dish up risotto, drizzling remaining porcini oil on top. Add grated Parmesan Cheese. Slice chicken and place slices on top of risotto to serve.