A decadent one dish meal that is certain to amaze your guests
4 cups chicken broth
5 tbsp butter
i med onion chopped
2 1/2 cups arborio rice
3 sprigs thyme
1 cup dry white wine (Chardonnay)
Mediterranean Sea Salt
1 cup finely grated Parmigiano-Reggiano cheese
1 cup coarsely grated fontina cheese, plus some more for garnish
1 pound chicken breast, diced (about 2 cups)
8-10 Fresh Asparagus spears ( 4 inches long )
Bring the broth and 4 cups water to a simmer in a saucepan. Keep warm.
Meanwhile, melt 4 tbsp butter in a pot over medium-high heat. Add the onion, cook until translucent, about 4 minutes. Add the rice and thyme, cook, stirring, until the rice is glossy, about 1 minute. Add the wine and cook, stirring, until the liquid is absorbed. Add 1 tsp sea salt. Ladle in the hot broth about 1/2 cup at a time, stirring constantly, allowing all of the liquid to be absorbed before adding more. Continue until the rice is just tender. 20-25 minutes.
Meanwhile, put asparagus spears on a sheet pan, drizzle with olive oil then salt and pepper and put into a 400 degree oven for 15 minutes. Remove and let rest.
Back to the rice, remove the thyme, and stir in parmigiano, the remaining 1 tbsp of butter, 1/2 tsp sea salt and pepper to taste. Gently stir in the fontina and chicken. Top with asparagus spears and serve. Buon Appetito