2 cups Basic Chicken Stock — see recipe
4 cups water
2 teaspoons olive oil
2 cups arborio rice
1/2 cup dry white wine
4 smoked chicken breasts — sliced, see recipe
1 cup Oven-Dried Tomatoes — see recipe
1/4 cup pine nuts — toasted
1 cup Brie cheese — cubed
1 bunch fresh asparagus — tips only, blanched
1/4 cup chopped fresh basil
Salt and freshly ground pepper — to taste
Risotto W/ Smoked Chichen, 0ven Dried Tomatoes, Brie, Asparagus Tips & Pine Nut s. (entire title)
Combine the chicken stock and water in a large saucepan. Bring to a boil over h igh heat; reduce heat. Simmer gently to keep warm.
Heat the olive oil in a nonreactive medium saucepan. Add the rice. Cook over me dium heat for 1 minute, stirring until the rice is coated.
Stir in the white wine. Cook until absorbed.
Add the warmed chicken broth mixture 1 cup at a time, being sure that all liqui d is absorbed before adding more.
Cook over medium heat for 18 minutes or until rice is tender but firm stirring constantly.
Add the chicken, tomatoes, pine nuts, Brie cheese, asparagus tips, basil, salt and pepper; mix well. Serve immediately.