Ingredients:
olive oil
small Sweet Onion chopped
1 Cup Arborio or Jasmine Rice
2 Cups Chicken Stock
1/2 Cup Milk of choice
6 Large Button Mushrooms roughly chopped
1/2 a bunch of Asparagus cut into 1-2 inch pieces
1 large clove of Garlic minced
salt and pepper
2 tablespoons of Butter
2 Chicken Breasts
dried Basil, salt and pepper
Balsamic Vinegar
Coat bottom of medium sized pot with olive oil and turn to medium-high heat. Saute' onion until well tenderized. Add rice and stir thoroughly. Now add stock a little at a time, stirring in between until liquid has evaporated. With the last of the stock add mushrooms, asparagus, and garlic and mix thoroughly. Add milk, stir, and cover. Reduce heat to low and let simmer for 20 minutes, stirring half way in between. (if needed add a splash of water if it's getting too dry)
While Risotto is simmering, melt butter in pan set at medium-high. Season Chicken on one side with salt, pepper, and basil and place in pan seasoned side down. Season other side. Cook until both sides are golden brown and center is cooked through. Remove from pan and cover.
Lastly, pour about 4-times as much balsamic vinegar as you would like the reduction to yield, into the same pan as the chicken. Don't get too close as the pan is still hot and the evaporating vinegar will burn your eyes. (just like raw jalapenos when they're cooking) Balsamic will reduce in just a couple minutes. Lower temperature if needed.
If you wanna look like a restaurant chef, scoop a nice helping of the Risotto onto the middle of your dinner plates, gently place the chicken at an angle on top of that, and drizzle with reduction as desired.
This is comfort food done light. It's warm, it's satisfying, and it doesn't leave you feeling like you should take an evening stroll to digest. Although with these nice Autumn evenings drawing near I would not mind a stroll outside with my man.
Enjoy!
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